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Oh CSA, What Do You Do With All That KALE?

June 20, 2011

My sister, who is one of the individuals splitting a CSA with me this year, found a great recipe that includes kale.  She found the recipe on the 101 Cookbooks blog:

  • 4 cloves of garlic, peeled
  • 4 small shallots, peeled
  • 1 small bunch of kale – 1/2 lb / 8 oz, stalks removed, washed well
  • 1/3 cup / 80 ml extra virgin olive oil
  • 1/3 cup / 2 oz goat cheese, plus more for topping
  • 2 tablespoons + hot pasta water
  • fine grain sea salt & freshly ground black pepper
  • fresh lemon juice – optional
  • 12 oz / 340 g dried penne pasta
  • fresh thyme – and thyme flowers

Bring a large pot of water to a boil. Salt the boiling water generously and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce. Set aside.

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

Serves 4-6.

Prep time: 10 min – Cook time: 10 min

She put this mix over pasta and it was pesto-like, healthy, hearty and delicious!

The 101 Cookbooks blog provides great tips, recipes and educational information per ingredient.  I have been a huge fan of the this website for a while now—enjoy!

2 Comments leave one →
  1. June 21, 2011 12:12 am

    I love kale! It’s great in just about any Italian dish with garlic, or mixed into grain salads, or with pasta like this, or (*cough*) blanched and eat plain. Okay, sometimes dipped in good olive oil, or wrapped around some cheese.

    It’s a great source of nutrients, too. Just about the most nutrient-dense vegetable out there.

    • anna permalink*
      June 28, 2011 1:24 pm

      I’m pretty in love with kale too – mostly due to the nutrient values. I usually make kale chips in the oven but I think I’ll try dehydrating them this week. Wrapped in cheese sounds good too!!

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