When life hands you
kale flower sprouts, make goat cheese lemon pasta with it! In our CSA pick up
last week we were handed a curios new vegetable. Basically a hybrid between brussels sprouts
and kale, they are tiny little sprouts with a purplish leaves. The flavor is
not quite as pungent as regular kale, and since they are so small you can eat
the entire leaf without having to trim the tough rib from the center. They also last a while in the fridge - added
bonus.
The official website (when did vegetables start
getting their own websites?) claims they are super healthy and lists some
recipes, none of which sound particularly appealing. So what does one make with these you ask?
Apparently pretty much anything you would make with regular kale. When in
doubt, sauté in garlic in olive oil! I did a quick search online for kale
recipes involving pasta (we had half a box of rotini in the pantry) and one of
my favorite blogs happened to have the recipe below. It's simple as can be - sauté onions &
garlic, add kale, lemon zest & juice; cook the pasta, add goat cheese and
combine with the kale mixture. We had
dinner ready in 20 minutes. Rachael Ray would be jealous.
The recipe below is from two
peas & their pod, slightly
adapted by me. I've included the direct
link to their original recipe here.
Ingredients:
12 ounces pasta -
penne, farfalle, rotini, etc.
1 tablespoon olive
oil
1 medium shallot (or
1/2 a small red onion), diced
2 cloves garlic,
minced
Dash of crushed red
pepper flakes (if you can handle some heat, substitute an Italian long hot
pepper, sliced thin)
Zest of 1 large
lemon
Juice of 1 large
lemon
1 small bunch kale
(about 5 cups), coarsely chopped, stems removed (we substituted kale flower
sprouts)
5 ounces goat cheese
Salt and black
pepper, to taste
Directions:
1. Bring a large pot of water to boil.
Salt the water and cook pasta according to package directions.
2. In a large skillet, heat the olive oil
over medium-high heat. Add the shallot/onion and garlic. Cook until tender,
about 4-5 minutes. Add red pepper flakes and/or long hots. Stir in the chopped
kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are
wilted and tender.
3. Carefully drain the pasta, reserving
some of the pasta water. Return to pot. Crumble the goat cheese over the hot
pasta and stir until creamy. It should look like mac & cheese. If it's too dry, add some pasta water and
stir. Add the kale/lemon mixture and stir well. Season with salt and black
pepper, to taste. Serve immediately.
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