Lemon Garlic Kale Pasta Recipes

CREAMY KALE PASTA

Steps:

• Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That's okay, it'll tone down once it mixes with everything.)
• Prep the pasta: Cook pasta according to package directions. Drain and set aside.
• Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute.
• Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.

LEMON GARLIC KALE PASTA

Steps:

• Clean Kale under running water. Remove the stems. Chop them roughly. Sprinkle little salt. Toss well and let it rest while preparing other vegetables.
• Clean mushrooms and cut them into half.
• In a big pot bring water to a boil. Salt generously. Add the pasta and cook it al dente.
• While the pasta is getting cooked, In a pan heat butter and with little olive oil.
• When the pan is hot, add sliced mushrooms. Saute until the mushrooms have softened and start browning around the edges.
• Add minced garlic. Fry for 30 seconds. Stir in peas.
• Squeeze the chopped kale well and add to the pan. Saute until kale has wilted and the colour has changed to deep green colour. About 5-6 minutes.
• Add drained pasta to the pan. Add lemon juice, Italian seasoning, chilli flakes, salt, pepper and 1/2 cup (more if required) of reserved pasta water.
• Toss everything until the sauce coats the pasta and the veggies well.
• Take the pan off the stove. Grated parmesan cheese. Mix everything well.
• Serve with more grated parmesan cheese on top.

GARLICKY, LEMONY KALE

Steps:

• Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
• Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
• Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
• Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.