Kale & Pasta Yum

I think I could write a whole blog about the marvelous many uses of kale. Mmmm kale. Sort of a cross between spinach and broccoli, I would say. It looks a bit like a weed. Tastes salty, and remains firmer than spinach when cooked. I would venture a guess that most omnivores have never heard of the cruciferous vegetable … but apparently it’s fairly standard in vegan fare. I originally purchased some kale to make Vegan Yum Yum’s colcannon about a month ago, and its still fresh and crispy!

Anyway, I wanted chicken last night. Nice superthin chicken breasts and lots of fresh sauteed vegetables with pesto! And pasta! I was thinking about it all day long, got home, dropped my pasta into a pot of boiling water …. and came to the sad realization there was no chicken in the fridge. Or pesto. I did find a few marginal looking mushrooms, a half rotted pepper, …. and tons of kale.

And I cooked it all right up, and it was amazing.

Kale & Pasta Yum
Serving size: 1

Ingredients:
2 big handfuls of chopped kale
5 or so chopped mushrooms, I prefer crimini
1/2 a red pepper, also chopped
1 clove garlic, finely chopped
Enough WHOLE WHEAT pasta for your appetite — just say NO to white pasta
Enough olive oil to lightly coat cooked pasta
Salt and Pepper to taste

Instructions:
1. Cook pasta as per instructions on package.
2. Sautee vegetables at a temperature higher than you would normally use for vegetables. I liked them a little bit cripsy and blackened. Put the peppers in first, because they take the longest. Then follow up with kale and mushrooms. Add the finely chopped garlic last. Vegetables are ready when the mushrooms and kale have reduced in size and are soft.
3. Coat the whole wheat pasta in olive oil, and top with veggies. Salt and pepper to taste. Mmmm.

Thanks to Monster for the Creative Commons photo of kale.