Farm To Table Lemon Garlic Kale W Pasta Recipes
FARM TO TABLE: LEMON GARLIC KALE W/ PASTA
Sauteed roasted Garlic, onions, fennel and Kale with fresh lemon juice. Add Kale, Pasta and three blend shaved cheese. A meal in under 30 minutes!
Provided by nicomedis
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta as directed, rinse and set a side.
- Saute onions, garlic and fennel for about 3 minutes.
- Add Kale and lemon juice then cook for about 2 minutes.
- Add pasta, salt and pepper. Top with cheese and serve.
- Optional: add tomatoes and/or grilled chicken.
Nutrition Facts : Calories 533.4, Fat 8, SaturatedFat 2.3, Cholesterol 6, Sodium 709.4, Carbohydrate 96.6, Fiber 5.7, Sugar 4.5, Protein 19.4
GARLICKY, LEMONY KALE
Steps:
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
- Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
- Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!
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- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Before draining, reserve one or more cups of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic, and cook for 1 minute until fragrant, stirring frequently to avoid burning the garlic. Stir in the flour, quickly followed by the half and half and lemon juice. Stir and cook until thickened, about 1 to 2 minutes. Add the vegetable broth and torn kale to the pan, and cook in the sauce for 3 to 5 minutes until the kale is wilted. At this moment, if the pasta has been drained and you have the reserved pasta water ready, add a few splashes of pasta water to the skillet to thin the sauce. Taste, and adjust seasonings as desired.
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