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.

yogurt starter mixed with vanilla bean pasteyogurt tucked into the maker for the night

reducing pomegranate juice and sugar into molassesfrying tofu cubes for pomegranate-chile tofu

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:

pasta with kale, garlic, and lemon

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.


you might like:
  • [cue dramatic voice-over] Previously, on eat your vegetables...vanilla bean-flecked milk transforming into yogurt! pomegranate juice being transformed into molasses! a wok of pasty tofu cubes being transformed into...well.. ...

  • Oh, hi there. I haven't felt all that great lately, so this little space has been a bit neglected. But, last night, I got back into the kitchen. It felt good. I tried to make these lemon cranberry scones, substituting b ...

  • I love a crispy-crusted skillet cornbread, but, I love me a sweet, cake-y corn muffin even more. I guess I'll never be a Southerner. But! I just began what I hope will be the tradition of cooking a southern New Year' ...

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.

3 responses to “pasta with kale, garlic, and lemon”

  1. Christy says:

    I am a HUGE kale fan (all caps) and this looks so simple and scrumptious. (Sorry, collards.)

    PS: Happy New Year!

  2. Christy Q says:

    Must have that yogurt! And I’m stealing that pasta idea for grab n go dinners…

Leave a Reply

Your email address will not be published. Required fields are marked *