This unusual dish is wholeheartedly acclaimed by everyone who tries it. “My wife and I know that eating kale is important, but we could never really find a way to cook it that we enjoyed,” said one fan. “We absolutely love this; it’s become one of our ‘go-to’ meals.”
Recipe Ingredient Details:
1 bunch kale (washed and drained)
4 ounces dried penne pasta
1/2 cup whole almonds, toasted
1 1/2 tablespoons garlic (about 5 large cloves)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Juice of two lemons (divided)
2 tablespoons extra-virgin olive oil
1 19-ounce can white (cannellini) beans, rinsed and drained
1/8 teaspoon salt
1 teaspoon extra-virgin olive oil
1/4-1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
Cut lower stems from kale. Steam kale over 2 quarts boiling water for 5–7 minutes, until tender. Transfer to a colander to drain. Do not discard water. Add pasta to water on stove and return to a boil, stirring. When pasta is al dente, drain.
Meanwhile, place almonds in a food processor and process until well chopped. Add garlic, cheese, 1/2 teaspoon salt, and juice of one lemon. Carefully squeeze water from steamed kale and remove leaves from stems; discard stems. Pat leaves dry with paper towels and chop roughly. Pat dry again and add to food processor. Process until all ingredients are finely minced. With motor running, add 2 tablespoons olive oil in a stream until a thick pesto is formed.
In a medium bowl, toss beans with juice of one lemon and 1/8 teaspoon salt.
In a large skillet, heat 1 teaspoon olive oil over medium heat. Add crushed red pepper flakes and fry for about 1 minute. Add kale-almond pesto and cook, stirring, for about 30 seconds. If pesto seems too thick, thin with a small amount of water. Add pasta and beans and toss gently until thoroughly heated. Sprinkle with black pepper and serve immediately.
Recipe Additional Notes:
PER SERVING: 465 cal, 39% fat cal, 21g fat, 3g sat fat, 19mg chol, 19g protein, 56g carb, 10g fiber, 640mg sodium
Mon, 2003-12-01 15:01