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.
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.
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.
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.
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.