In pasta – Kale is great with any pasta dish. Just like when cooked in soups, kale doesn’t wilt too much or lose its texture when cooked with pasta making it filling even without meat.
Garlic mushrooms & kale with pasta
INGREDIENTS:
- 8 ounces pasta, cooked and drained
- 1 tbsp. salt
- 1 tsp. olive oil
- 1 tsp. butter, unsalted
- 6 cloves garlic, minced
- 1/4 tsp. salt
- 8 ounces Cremini or button mushrooms, sliced (about 2 cups)
- 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
- several pinches of freshly ground black pepper
- parmesan cheese, grated
DIRECTIONS:
- In a large pot, heat water to boiling. Add a tbsp. of salt, then add pasta and cook according to package directions. Drain and set aside while veggies cook.
- In a large skillet, add oil, butter, and garlic. Turn heat on to medium and sauté garlic for about 2 minutes, until it begins to sizzle and smell fragrant.
- Add the mushrooms and sprinkle with salt. Let them cook for 5-7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned.
- Add the kale and pepper, and sauté for about 10 more minutes. (Cover pan with lid if the kale needs some help cooking down.) Add splashes of water if the pan seems dry. OR, as an alternative, you can blanch the kale for a few seconds, perhaps 10-20, and that will retain the bright green color while tenderizing the greens a bit.
- Mix pasta with veggies and serve with grated parmesan, if desired.
