I made this last night and it was really good. Best part is, it was easy and it’s very healthy as well. I love kale, but don’t really cook with it as much as I should, so this is a good way to encourage me. I am planning to working on a kale soup recipe on the coming weeks. Bon appétit
Ingredients
5 cups of Kale leaves, chopped into large pieces.
5 cups of Kale leaves, chopped into large pieces.
½ cup Black Kalamata Olives, chopped
¼ cup White Wine
1 cup of Vegetable Broth
2 Shallots, sliced
2 Garlic cloves, sliced
3 Tbsp Olive Oil
½ tsp Chili Flakes
Juice of one Lemon
Salt and Pepper to taste.
Farfalle, DeCecco of course.
Put a pot of water on to boil. While waiting for it to come to a boil, add olive oil to a sauté pan and lightly sauté the garlic and shallots. Add the pasta to the boiling water and cook as directed.
Then add the kale leaves, olives and chili flakes and sauté until the kale begins to wilt, then add the white wine and lemon juice. Once the wine has cooked away, add the broth and simmer until the pasta is done.
Drain the pasta and put into a large bowl and toss with the kale mixture and add Parmesan cheese or non dairy substitute as you desire.
The Louisville Chef 