If you (think you) don’t like kale, this recipe is perfect for you! It’s the least kale-ish tasting dish but it’s still packed with the benefits of the leafy green. This recipe from Nourish is delicious, very filling, and unbelievably nutritious — seriously, you’re preventing disease… while eating pasta!
makes 1 serving
• 3/4 cup dry whole wheat or brown rice pasta
• 1 large handful of raw kale
• 2 pearl tomatoes
• 3 leaves of basil
• 1 clove of garlic
• 2 tbs olive oil
• 1 tsp parmesan cheese
• Salt and pepper (or maybe even Black Truffle Salt! So delish!!)
1. Boil water to prep for the pasta, once boiling, add the pasta.
2. Wash and dry the kale, tomatoes, and basil.
3. Mince the garlic into tiny pieces, then chop the tomatoes into small-medium chunks, and slice the basil.
4. In a large skillet, add 1 tablespoon of olive oil and heat on medium-high.
5. Once the olive oil is hot enough, add the garlic to the skillet and reduce heat to medium.
6. Add the kale to the skillet after the sautéing the garlic for a minute or two.
7. Once the kale reduces in size (stir to make sure all the kale, olive oil, and garlic is mixed) and is sautéing — about 5 minutes, add the tomatoes.
8. Continue to stir the mixture and let the flavors mix. Add a pinch of salt and pepper to taste.
9. Once the pasta is finished cooking, drain and add it to the sautéing mixture. Add the second tablespoon of olive oil and mix. Add salt and pepper to taste. Add the basil and the Parmesan cheese. Mix and remove from heat source.