Radiant Beet And Kale Pasta Recipes

KALE PATTIE

Steps:

• Boil kale in salted water for 10 minutes; drain.
• Soak bread rolls; squeeze dry.
• Chop the kale and rolls together finely.
• Add flour, egg, onion, salt and pepper and enough crumbs to make a stiff dough.
• Form into patties.
• Roll into remaining bread crumbs; brown in shortening.

MARTHA STEWART: CHICKPEA, SAUSAGE, AND KALE PASTA

Steps:

• Cook pasta, then drain.
• In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon.
• Add garlic and cook 30 seconds.
• Add chickpeas and cook 3 minutes.
• Add kale and wilt.
• Add pasta and Parmesan; season.
• Drizzle with olive oil and lemon juice.

PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE

Steps:

• Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
• Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
• Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
• Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like Pecorino-Romano or Parmesan cheese, and have some on hand, feel free to shower it on top.

CHICKEN AND KALE PASTA

Steps:

• cook penne.
• heat oil over medium high heat and saute chicken until cooked through.
• remove chicken from pan and dice into bite sized pieces.
• return chicken to pan and add kale and garlic.
• once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.

BUTTERNUT SQUASH AND BABY KALE PASTA

Steps:

• Prehear oven to 350 degrees.
• Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
• Meanwhile, cook pasta according to package directions, and toast pine nuts.
• In large pan, sauté onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
• Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.

CHICKEN AND KALE SAUTE WITH PASTA

Steps:

• Place chicken cubes in a bowl or a plastic bag. Add chicken rub seasoning mix and shake or stir so that seasoning lightly coats pieces of chicken. (I cut the chicken while still pretty frozen, and the large cubes stayed nice and square for this step.)
• Heat oil in large skillet, then brown ckicken cubes, turning occasionally until lightly browned on the outside and the pink is gone on the inside. Splash cubes with a bit of wine.
• Remove chicken pieces to a plate or serving dish.
• Boil water in large saucepan and cook pasta according to directions, Whole wheat pasta usually take 14-20 mins, so start this before you cook the vegetables.
• Heat next 2 Tbsp of oil in skillet at medium-high setting.
• Add garlic, kale, carrots and celery. Stir often, cooking for about 5-6 minutes. Check the carrots and the kale to make sure they are tender.
• Add whatever peppers and onions you desire.
• Add entire can of tomatoes and juice from the can, and another splash of red wine to the vegetables. Season to taste.
• Add cooked chicken to the skillet.
• Turn down heat to low, and put on the skillet lid and let vegetables continue to cook and flavors blend while pasta is finishing .
• After 10 minutes, all the vegetables should be tender. Check seasoning. If the mixture is too "wet", take the lid off and heat on medium for a minute or two to reduce the liquid.
• You can serve the chicken mixture on top of the pasta with the parmesan cheese, or you can drain the pasta, stir it into the chicken mixture, add the parmesan cheese and serve it in one platter.
• Add a warm loaf of crusty bread, and the rest of the red wine, and you have yourself a real heart-healthy supper! Mangi bene!

MUSHROOM & KALE PASTA

Steps:

• In a large pan melt butter and cook onion until translucent.
• Add chorizo, garlic, & kale. Cook about 10 minutes until the kale starts getting tender. Add in mushrooms and cook about 3 minutes.
• Sprinkle with flour and cook for a minute or two. Add the milk or cream & paprika. Stir and cook until bubbling and let thicken. Add salt and pepper to taste.
• Serve over pasta.

RADIANT BEET AND KALE PASTA

Steps:

• In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
• Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
• Add the kale and garlic and saute an additional 3 minutes.
• Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat.
• Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
• Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.
• Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
• Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.