(Photo updated March 22, 2015)
This summer we are getting a CSA box from our favorite local farm. I didn’t want to commit to gardening with having a new baby and all the crazies that are going on. But, I really wanted the option of organic vegetables. So, every week we get a huge box of veggies that I have to figure out what to do with. A lot of them I have never even had, let alone cooked with! It’s kind of exciting though. Definitely changes up our usual veggie intake!
This time of the year, we are totally overrun with fresh greens. That is mostly what our box is at this point. Until later in the season when more things have grown! This past week, we got a large bunch of kale. Something I have heard a lot about, but never ventured to try myself. Weird huh?
When I saw this recipe, I knew that it would be perfect. I made it almost immediately after seeing it. It was so delicious. Upon trying it, my husband immediately said he would definitely eat this again. Win!
I prefer it warm, but it is totally personal preference. I found that this was even better the next day as well. To make it even healthier, you could use whole wheat pasta! A great addition to any summer BBQ, or just a quick and simple weeknight meal.
Kale Pasta Salad
Yield: 6-8 servings
- 1 pound pasta
- 1/4 cup slivered or chopped almonds
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 bunch kale, stemmed and roughly chopped
- 4 ounces, weight Parmesan cheese, shaved or shredded
Add almonds to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.
Meanwhile, bring a large pot of water to a boil. Cook the pasta according to package directions. Rinse with cold water-only if you plan on making this a cold salad. Place in a large bowl and set aside.
In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn’t get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes to allow it to seep.
After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over pasta. Toss to combine and set aside.
Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.
Add kale and almonds to the pasta and toss it all together. Add the Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed.
Serve warm, or refrigerate for a few hours until chilled.
Source: Adapted from The Pioneer Woman Cooks