pasta with kale, garlic, and lemon
I’m taking full advantage of a long-awaited opportunity to clang around the kitchen at 4am. There are seven tiny jars of vanilla-bean-flecked yogurt tucked in for the night. A handy little pan full of pomegranate juice being reduced to molasses. A wok of tofu cubes sizzling away.
Since neither the yogurt nor the pomegranate-chile tofu is quite ready for its close-up, for now I present to you another recent late-night creation:
I never would have made this had I not felt compelled to use up the half-bag of kale leftover from New Year’s. I never would have had that kale had the grocery store not been out of picked and cleaned collards. And you know what? Kale rocks. A quick simmer renders the greens soft and velvety but still vibrant…al dente. Even better, and surprisingly to me, this dish was still delightful after three days in the refrigerator and a quick sizzle over a high flame. It will make a re-appearance in our kitchen very soon, I’m sure.
Pasta with Kale, Garlic, and Lemon
makes about 4 servings
8 ounces dry pasta
8 ounces roughly chopped kale
3 tablespoons olive oil or butter
2-3 cloves garlic, finely minced, to taste
a pinch of red pepper flakes, to taste
1 teaspoon lemon zest
salt and finely-grated parmesan cheese, to taste
Cook pasta according to package directions. Stir in kale and cook along with pasta for the last 5 minutes of cooking time.
Meanwhile, heat butter or oil in a large skillet over medium heat. Add garlic and red pepper flakes and sizzle for about a minute. Add drained pasta/kale and lemon zest, plus salt and parmesan to taste. Toss until everything is evenly combined.