Yesterday was
National Kale Day, you didn't get to hear about it, because the people who usually tell us that kind of stuff are a little bit "shut down" right now. I didn't hear about it until almost dinner time, but I like to celebrate those kind of things (and I adore
Kale) so we whipped up
this quick pasta for dinner. I found my recipe in the
Food $ense Farmer's Market cookbook for 2010.
I was shockingly easy to prepare. I chopped the peppers and ripped the kale. I prefer to rip it because then I can pull it off the stalk which I don't like to eat because it never gets cooked until it is soft. Then you saute' them in a little bit of olive and (if you are like me - a lot of) garlic until they reach your desired tenderness. I like my kale really done and my peppers still crunchy so I added them at different time. When your veggies reach the level of cook-ed-ness (at totally made up word) toss the mixture with some pasta that you cooked earlier and top the whole thing with Feta or Parmesan cheese (if you want).
I served this to my kids and they gobbled it down. The kale was amazing it in, I had a few that picked out the peppers. I am for sure going to add this to the menu planning list. It tastes way too good for something that is this good for you.
