I got my first weekly pickup at my CSA, Rosemattel’s. The first pickup included kale, chard, beet greens, french carrots, radishes, green onions, lettuce, broccoli — a treasure trove! I got a double dose of kale because I didn’t want the chives or fennel. What to do with kale? Meanwhile, my husband has been suggesting lemon pasta. I dug through my recipe pile and the internet for ideas and combined and modified a few of them to use what I already had in the kitchen and farm basket.
Pasta with Braised Kale and Lemon Parmesan Sauce
- 1/2 pound dried pasta – mini penne is my preference
- Salted water for boiling pasta
- 1 large bunch of torn kale leaves, with stems and large veins removed
- 3/4 cup chicken stock or chicken broth (1/2 can if you have canned)
- 1/2 cup olive oil
- Zest of one lemon
- 1/2 cup fresh lemon juice
- 1/2 teaspoon salt
- Black pepper to taste
- 1 cup Parmesan cheese
- Fill large saucepan with water and add salt to boil pasta per package instructions.
- Wash kale, remove stem and large veins, tear into pieces approximately 1 inch long.
- Heat chicken broth in saute pan and add kale. Heat to boiling, then reduce heat and simmer kale while broth reduces.
- Zest one lemon into medium serving bowl.
- Squeeze fresh lemon juice into the medium serving bowl.
- Add the olive oil, salt, pepper, and Parmesan cheese to the serving bowl. Mix to allow the flavors to blend.
- When pasta is cooked, drain and add to the serving bowl.
- Drain any remaining liquid from the kale and add the braised kale to the serving bowl.
- Toss and serve.
This produces 4 or more servings of pasta when used as a side dish. We loved it, it was one of my biggest successes with pasta. The kale had no off earthy flavors, it was a pleasant green addition to the pasta.
