I’m baaaaaaack! Are you eating your greens yet? Your mama was right, they are good for you, but these aren’t your mama’s greens!The recipe I’m sharing today is so simple I can barely call it a recipe. Let’s call it healthy dinner in a flash. I made this Tuesday night and everyone ate it happily. I should have made more of the crispy kale though, Erica and I along with our neighbor Brooke were “sampling” it a bit too much before the pasta was done! (She’s a teenager people. I got a picky teenager to eat kale!)
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| I would have gotten a better picture, but Erica wanted her dinner back. Kids! |
Crispy Kale and Goat Cheese Rigatoni
Ingredients:
1 lb. Rigatoni noodles (I found organic ones at Target!)
6 oz. Goat Cheese (chevre) or other soft cheese
Lemon juice (a splash, or the juice of half a lemon)
Lemon zest (optional)
Kale – a great big bunch
2 cloves garlic
3 tablespoons olive oil
Romano or Parmesan cheese for topping (let’s just stay away from the green can, shall we?)
- Bring a big pot of salty water to a boil. My rigatoni took about 16 minutes to cook, and you can do everything else while that happens.
- While that heats up, go ahead and remove the stems from a big batch of kale and feed them to your goats. (Last part is optional.)
- When the water is boiling, drop in your pasta and cook according to the package directions.
- Run a knife through the kale to give it a rough chop, wash it and dry it as well as you can.
- Chop a couple of cloves of garlic.
- Heat about 3 tablespoons of olive oil in your trusty cast iron skillet. Get it good and hot!
- Thrown in your kale and toss with tongs to wilt. Once it’s fairly wilty, throw in your garlic and season with salt and pepper. Continue to move the kale around the pan so it won’t burn.
- Once at least half of your kale is good and salty and crispy, go ahead and set your pan off the heat. It will continue to cook a bit more.
- Drain pasta and return to hot pot. Add about 6 ounces of goat cheese, a little salt, and a good splash of lemon juice. (A little lemon zest would be great too, but alas, I only had a bottle of lemon juice in the house. Please don’t tell the food police!)
- Top a bowl of cheesy pasta with the crispy kale and some Romano cheese and you are ready to eat!
Now wasn’t that easy? Why not treat your family to this simple supper one night when you are tired and might otherwise be tempted by takeout?
Shared on Wildcrafting Wednesday!
Don’t forget to check out the rest of the series!
Day 1: Green Smoothie
Day 2: Asian Kohlrabi Noodle Bowl
Day 3: Creamed Chard
Day 5: Kale, Chevre and Avocado Dip
Summary
Recipe Name
Crispy Kale and Goat Cheese Rigatoni
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