Monday, October 31, 2011
Lemony Garlic Kale & Pasta
I went a little crazy at my local green market one week and bough kale *and* collards. A week went by and the kale was still unused, what to do? Use up whatever was left in the fridge in some creative way. I looked in the cupboard and found the above, ingredients in everyone's pantry. A few clicks in Google and I had a base recipe to play with. Fifteen or so minutes later and dinner was done. So easy and fresh, this recipe is a winner. I made it without the parm, so it was totally vegan and the lemon/kale combo was the star of the show.
Lemony Garlic Kale with Pasta
(Sources: Adapted from Annie's Eats and Spoon With Me, adapted from In the Kitchen with a Good Appetite by Melissa Clark)
For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese [optional]
5-6 tbsp. extra virgin olive oil
Zest on one lemon
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste
For the pasta:
1 lb. gluten-free [I used Tinkyada, just don’t over cook]
1 large bunch kale. rinsed and dried, stems removed, cut into ribbons
Lemon slices, for garnish
Additional Parmesan, for serving [optional]
Bring a large pot of salted water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with the side of a chef’s knife. Transfer the garlic paste to a large serving bowl. Add in the olive oil, lemon juice, lemon zest, red pepper flakes and black pepper [Parmesan if you’re using]. Whisk together until well combined.
Cook the pasta in the boiling water according to the package directions. Place the ribboned kale in a large colander. When the pasta is finished, drain into the large kale-filled colander. Put the pasta/kale mixture in the large bowl with the dressing and toss until well coated. Serve with sliced lemon and additional Parmesan as desired.