Kale Pasta

Practically Made {Kale Pasta}
Today is the third day I’m posting about a kale recipe and I’m happy to announce that one bunch of kale got me through three healthy and hearty meals.
Day 3 is a hearty kale pasta recipe I whipped up with my remaining kale. I figured another broth based recipe would not go over well with Tony so I gave the man some carbs while still adding to our daily veggie intake. I hope you enjoy it as much as we did.

1bag orecchiette
1/3 a bunch of kale, chopped
1 tablespoon olive oil
2 garlic cloves
1/2 cup breadcrumbs
1/3 cup grated Parmesan
Zest of half a lemon
1 teaspoon butter

Bring a pot of salted water to a boil and add 1 bag of orecchiette pasta.
In the meantime, add your olive oil and garlic to a skillet until hot, about 1 minute, now go ahead and add your chopped kale.
Practically Made {Kale Pasta}
The goal is to get the kale nice and crispy but not burnt! Stir periodically for about 5-7 minutes then add bread crumbs and combine until well coated. Remove from heat.
Practically Made {Kale Pasta}
At this point you should be ready to drain your pasta but be sure to keep 1/3 cup of pasta water to help thicken our kale sauce.
Practically Made {Kale Pasta}
Once drained, combine your kale mixture and pasta water together and mix while adding in butter and Parmesan. Once mixed, add a drizzle of lemon to taste an serve immediately.


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