Meatless Monday - Kale and Pasta Salad
Kale is a pretty awesome green, leafy veggie. It's really good for you. I've read that it has a good amount of potassium, vitamin A, and Vitamin C. I've also read that it had cholesterol lowering properties. I'm a potter not a nutritionist so I just know that it tastes great, and can be used in a wide variety of different ways.
This salad is totally a meal but also makes a great side dish, and as usual, it's really easy to make. I think it only took me about 20 - 30 minutes. It's also one of those dishes that you can serve immediately after preparing or make ahead and serve the next day. That's really handy if you're making it for company or cooking ahead on Sunday. Needless to say the leftovers (if you have any) are great for the next day's lunch.
Ingredients:
1. Cook pasta to according to package directions. Drain, rinse under cold water to cool.
2. Trim away tough ends and stem of the kale, then chop remaining leaves into small pieces. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add kale, cook and stir for 3 minutes, or until wilted and tender.
3. In a bowl, combine oil, balsamic vinegar, basil, garlic, salt, and pepper; evenly mix. Add the pasta and kale, gently toss.
Try substituting premium soy sauce for the vinegar and omitting the salt. Add slivered almonds for more color, flavor and texture.
Check out the gallery page - Future Relics Gallery by Lori Buff
This salad is totally a meal but also makes a great side dish, and as usual, it's really easy to make. I think it only took me about 20 - 30 minutes. It's also one of those dishes that you can serve immediately after preparing or make ahead and serve the next day. That's really handy if you're making it for company or cooking ahead on Sunday. Needless to say the leftovers (if you have any) are great for the next day's lunch.
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| Kale and Pasta Salad |
- 3 cups whole wheat pasta
- 1 medium bunch kale 1/4 cup
- 1 tablespoon olive
- 1/4 cup balsamic vinegar
- 1/4 cup fresh basil
- 4 large garlic cloves, minced
- kosher or sea salt, to taste
- red pepper flakes, to taste
1. Cook pasta to according to package directions. Drain, rinse under cold water to cool.
2. Trim away tough ends and stem of the kale, then chop remaining leaves into small pieces. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add kale, cook and stir for 3 minutes, or until wilted and tender.
3. In a bowl, combine oil, balsamic vinegar, basil, garlic, salt, and pepper; evenly mix. Add the pasta and kale, gently toss.
Try substituting premium soy sauce for the vinegar and omitting the salt. Add slivered almonds for more color, flavor and texture.
Check out the gallery page - Future Relics Gallery by Lori Buff
I am not a fan of kale, I prefer swiss chard. I am sure I could substitute it. I find kale too strong tasting... Jeff, on the other hand, grew with it and loves it!
ReplyDeleteHi Michèle, I bet you're right. Let me know how it works with another green leafy veggie.
DeleteLove Kale, just bought a huge bag at the farmers market, been making kale chips and I also use it in a green juice with cucumber, green apple and celery, soooo good! This will be a good way to use up the bag,may just give it a try tonight. Mondays seem to be my try new recipe nights since you have been doing this,haha!
ReplyDeleteYay Tracey, I sometimes wonder if anyone is trying these recipes on Monday or any other nights. It's always nice to read that someone is trying them.
Deleteif it is green I will at least try it.
ReplyDeleteI love curly kale best but I bet you could use chard or spinach with this as well.
Yes, Meredith, I suspect you're right.
DeleteI prefer spinach to kale, but this is all quite awesome, hmm?
ReplyDeleteHi Gary, I'm sure it would be good with spinach also. Try it and let me know what you think.
DeleteOk now there is another green I need to try, will have to see if I think it is too strong tasting.
ReplyDeletemmm hmmm, yes, perhaps with pretty kale....or even simply hot instead of cold salad!
ReplyDelete