Lately, I have been having a love affair with kale. I could eat it every day in any form…. seriously! There are a lot of people out there who are still unsure of how to enjoy all of the health benefits of kale and make it taste wonderful. For you kale newcomers or picky eaters, this recipe is for you! Not only is it simple, it’s inexpensive and so good for you.
This recipe came to me by accident while cooking sauteed kale for the first time. Originally, I was just going to make garlicky sauteed kale as a veggie side dish, but when I saw how much the kale wilts down, I didn’t think is was very substantial. I opened the cupboard and though “hmmmmm, olive oil, garlic, kale, salt & pepper …. I KNOW! I’ll add diced tomatoes!” After tasting the mixture of kale and tomatoes, I was inspired and KNEW it would make an awesome pasta dish. I have made this recipe several times and every time I make it, I more than satisfied.
When I was in Florida, I had the pleasure of cooking organic kale right from the garden. Lester has a lovely winter garden full of kale, cabbage and collards and the man feeds it to his animals! When I made this pasta for my dad and stepmom, they both really enjoyed it too.
So, here are pictures from my parents kitchen in Florida along with the goose which we made into ‘deconstructed’ goose piccata.
- 3 Tablespoons of Extra Virgin Olive Oil
- 5-6 Cloves of Garlic, minced (about 2 Tablespoons)
- 3 Large Bunches of Kale, ribs removed, torn into pieces and washed
- 1 teaspoon of Sea Salt
- 1 teaspoon of ground Black Pepper
- 1- 32 oz can of Crushed OR Diced Tomatoes
- 1 lbs of shaped pasta such as Gemelli, Trottole or Cavatappi (pictured here) cooked al dente
- ½-1 Cup of Pasta Water
- Begin to heat your water for the pasta and add a generous amount of sea salt when it comes to a boil. The pasta takes about 10 minutes to cook so you should plan to add the pasta to the boiling water when you begin to saute the garlic.
- While the water is coming to a boil, mince your garlic and prepare your kale.
- To prepare your kale, remove the rib (stem) and tear the leaves into small pieces.
- Rinse well and remove excess water in a lettuce spinner if you have one or pat dry with paper towels.
- In a large skillet, add your extra virgin olive oil and heat it on medium high heat.
- Add your garlic and saute quickly, infusing the EVOO with the garlic flavor. DO NOT BURN YOUR GARLIC!
- Once you can smell the garlic cooking, add the kale, sea salt and pepper and saute down, stirring often to ensure the garlic and kale are mixed well.
- When the kale has sauteed down and is wilted nicely, add your crushed or diced tomatoes.
- Reduce the heat on the kale and tomatoes to low.
- At this time, your pasta should be al dente and ready to be added to the kale and tomato mixture along with ½ cup of pasta water.
- Allow the pasta, kale and tomato to simmer together on low for about 5 minutes or until most of the moisture is absorbed by the pasta.
- Serve immediately with freshly grated parmesan or romano cheese.