Thursday, February 7, 2013
.kale and creamy pasta.
there's been a lot of firsts around my kitchen lately. the newest of my new is kale. it's another one of those foods that is everywhere i look, except on my dinner plate. this scrumptious pasta dish was an ever-so-kind way to meet sir kale. let me introduce you.
dice up 5-8 garlic cloves (depending on your love for stinky breath). sautee over medium-high heat with a little olive oil until fragrant.
while the garlic is beginning to make your kitchen smell like you've got something legit going on, slice in half about a pint of cherry tomatoes. let me tell you, if i had some fresh basil, a good deal of these wouldn't have made it into the dish.
add the tomatoes to the garlic and cook about 6-8 minutes; just enough time for the little red beauties to begin opening up and softening. this is a great time to get a pot of water boiling for you pasta.
kale, meet (insert your name). (insert your name), meet kale. it looks healthy because of the green, doesn't it? is the same true for green skittles, m and ms, sour patches? yes.
after chopping up your new friend, kale, about one cutting board worth, toss it in the pan along with one cup of vegetable stock, salt and pepper and some red pepper flakes for heat.
we like dishes spicy at my house, but you may not. so go heavy or easy handed on this step. if your boiling pot of water is ready, add about 2/3 a box of pasta. could i be any more specific? sorry. use whatever pasta you like. i had these little shells on hand and threw them in my water.
it takes about 10 minutes to get the kale to turn wilty-like and that is the texture you want for the dish. just stir it every once in a while so it doesn't feel neglected. you are new friends after all.
when your pasta is cooked, drain it and return it to the pot. then, pour in your entire skillet with the kale in it that has been cooking. to that, add 1/3 cup plain greek yogurt and...
...hello old friend. hello lover. oh how i missed you when i was pregnant. goat cheese, you make my day brighter, my night darker, my rain wetter...ok, sorry. i digressed. you're also going to stir in 4 oz of goat cheese until the dish becomes one big pot of creamy goodness.
listen, this was the most lovely of lovely ways to meet kale and i'm already looking forward to our next excursion together. i hope you feel the same way.
creamy kale pasta
adapted from family of foodies
what you need
8 oz kale
1 cup vegetable stock
1 pint grape tomatoes
8 garlic cloves
crushed red pepper flakes (1/2 to 1 tsp)
1 lb pasta (penne, shells, fusili, macaroni etc..)
4 oz goat cheese
1/3 cup plain greek yogurt
1/2 tsp salt
freshly ground pepper
what you do
Chop garlic and sauté in large skillet over medium high heat until slightly caramelized and fragrant.
Slice grape tomatoes in half; adding to garlic in pan. Cook for 6-8 minutes until they begin to soften.
Start boiling a pot of water for pasta.
Add 8 oz kale (one cutting board worth), vegetable stock, crushed red pepper flakes, salt, and several twists of freshly ground pepper. Cook until greens are tender and wilted, stirring occasionally.
When water begins to boil, cook your chosen pasta according to package directions. Drain pasta and place back in pot, pouring kale mixture over hot pasta.
Mix in goat cheese and 1/3 cup of plain greek yogurt. Stir well to coat pasta with cheese.
Mix until goat cheese is melted and well distributed.