Kale Sauce with Pasta

Ingredients

1 pound of kale 
2 cloves garlic smashed 
¼ cup olive oil plus 1 tablespoon
1 pound box of gemelli, macaroni, spaghetti 
1 cup grated parmesan cheese, divided
½ teaspoon ground black pepper 

Directions

1. In a large pot filled with water ⅔ way up, add 3 tablespoons of salt and bring to a boil. Wash and remove thick ribs of the kale using a knife or hands. 

2. In a small pot, over medium heat, add garlic and ¼ cup olive oil and cook until the garlic turns golden, about 6 minutes. Pour the garlic and oil out into a medium bowl to cool. 

3. When the water is boiling, add kale leaves and cook for 4-5 minutes. Remove the kale from the water with tongs or a slotted spoon and place the kale into the bowl with the garlic oil. 

4. Bring the water back to a boil and add the pasta. Cook the pasta according to the box’s instructions or until the pasta is soft to your liking. Once the pasta is cooked. Turn off the heat and strain the pasta, reserving about 2 cups of the pasta water. Return the pasta back to the pot. 

5. Add cooked kale, garlic, olive oil, half the parmesan cheese, black pepper and ¾ cup of pasta water to a blender. Blend the ingredients until smooth. Pour the contents into the pot of pasta. Turn on the heat to medium. Heat the sauce and pasta for 3 minutes, stirring occasionally to toss. If pasta sauce is too thick, add additional pasta water to the desired consistency.

6. Taste the pasta and add salt if needed. Sprinkle the remaining parmesan cheese over the pasta and drizzle the remaining tablespoon of olive oil and serve immediately. 

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Quick Tips

• Kale is a good source of vitamin K, C, A and fiber.

• Kale can be eaten or cooked. The cooked version is easier to digest and makes the nutrients easier to absorb.

• Arugula and watercress is a great substitute for kale in this recipe.