So I have already explained my love for kale, but I have neglected to mention it’s amazing versatility! Since kale is in season and is incredibly nutritious, I like to try and see all of the different ways I can incorporate it into dishes. Not only is it great as a side, in a salad, or as an addition to a tofu scramble, it is also great in pasta!
For this pasta dish I found an ancient species of wheat pasta called Einkorn, which is very tasty and a good source of protein, vitamins, minerals, and fiber. While the pasta was boiling, I heated up our big cast iron skillet with some olive oil and then tossed in some chopped garlic. After letting the garlic sizzle for a couple of minutes, I added in some chopped kale and a little bit of vegetable broth, and covered. Kale is a very fibrous vegetable (it belongs to the cabbage family) so you want to take that into consideration when adding it to a dish by letting it cook long enough to help break down the fibers so that your teeth won’t have to. After a couple of minutes of steaming, I uncovered the skillet and threw in the cremini mushrooms and kalamata olives along with a little more olive oil, sauteing for a couple of minutes. Next we drained the pasta after testing to see that it was al dente (slightly firm to the bite) and added it into the skillet along with some halved grape tomatoes, finishing it off with some fresh lemon juice.
This pasta was so good… Jef got seconds and he wanted thirds! The flavors went well together, the tang of the tomatoes with the saltyness of the kalamata olives, the hearty kale with the fresh taste of lemon juice… yum! I deem this dish menu-worthy.