Kale is the hot new in-season vegetable to cook, and who am I to go against the grain (pun intended). Kale has actually been grown for more than two millennia with the first written references dating back to Greek and Roman times. That inspired me to create this tasty pasta dish using a number of Mediterranean ingredients like garlic, feta, oregano and chickpeas. Serve warm or at room temperature for a healthy main meal. For a gluten-free recipe, use corn or rice pasta.
Greek Kale Pasta
Time: About 30 minutes active and total
Price: About $16.85 total; $2.10 per serving
Nutrition (per serving):
Saturated fat: 2.9g
2 tsp salt, divided
1 lb short whole wheat pasta, like penne or rigatoni
1 Tbsp EVOO
1 Tbsp fresh oregano leaves
8 garlic cloves, minced
1/2 large onion, chopped
1/4 tsp red pepper flakes
1 bunch kale, ribs removed and chopped
15 oz can chickpeas, drained
4 oz feta, crumbled
1 cup sun-dried tomatoes packed in oil, drained and chopped
1 cup fresh parsley, chopped
1. In a medium pot, heat water with 1 1/2 tsp salt until boiling. Add pasta and cook al dente, about 9 minutes. Drain, reserving 1 cup pasta liquid, and set aside.
2. Meanwhile in a large skillet, heat EVOO over medium low heat. Add oregano leaves, garlic, onions, and red pepper flakes. Sauté 5 minutes until onions are soft.
3. Add chopped kale and remaining 1/2 tsp salt, and sauté 5 minutes more. Add chickpeas and remove from heat.
4. Cool 5 minutes then add pasta liquid, feta, dried tomatoes and parsley. Mix well and serve warm.