Lia’s Kale & Roasted Garlic Pasta

30Apr09

1 bunch of kale

1/2 box of pasta
1 head of garlic
1/2 lemon (or enough for a few squeezes)
crushed red pepper
salt and pepper

1. Take a pyrex baking dish (smaller the better) and put a 3 inch wide dollop of olive oil in it. Chop off the tip of your garlic head and place on top of oil dollop. Cover the whole shebang with tinfoil, and bake in the oven on 450 for 45 mins.

2. Once the garlic is almost done… at around 10 mins or so: In a large saucepan, pour a very thin layer of water and put the head of chopped, clean kale in (I prefer to rip the leaves one by one and bypass the stem– but the stem is where there’s some good nutrients, so it’s up to you), add a good amount of salt and pepper, and cover the pan on medium-high heat, so that the kale boils/steams (this is my lazy way of steaming quick). At this time, I usually have the pot boiling for the pasta too.

3. Once the kale is cooked until desired texture, drain any excess water and stir some chili flakes in. Hopefully your garlic is ready by now, so go ahead and add that too, by popping out all the cloves from the head (this should be the fun part). The oil from the garlic cloves should be enough to oil up the kale, but you can add more oil if you’d like. Squeeze some lemon juice in there too, but not too much. Two or three squeezes.

4. Take your cooked pasta and work in little sections into the kale in the saucepan. You may need to add some oil in at this point, but I always try to have as little oil as possible. If it’s a hot day, I like to run cold water over the cooked noodles (soba style) and put the hot kale on top. Eat immediately.

5. Other tasty additions: fresh grated parmesan/nutritional yeast (for vegan foodies), pitted marinated kalamata olives, sauteed/carmelized onion, fresh raw chopped red bell peppers, cucumber, chilled red wine. 

6. Eat dark chocolate for desert. Always.

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One Response to “Lia’s Kale & Roasted Garlic Pasta”

  1. 1 Shanna

    I am posting this to the CSA site!


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