Here's what Steve and I had for dinner last night - just a recipe to consider using. You can buy some of the ingredients at our farmstand on Saturday if you feel adventurous and want to try it.
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| Kielbasa Pasta with Kale |
Ingredients:
- one bunch of kale, stripped from the stems
- one turkey kielbasa sleeve, cut into coins
- one shoot of fresh cilantro, chopped finely
- one shoot of green onions, chopped roughly
- one Tbsp. chipotle oil (or regular oil with a tsp. of red pepper flakes)
- one can of diced tomatoes with chiles, drained
- 2 Tbsp. butter
- 2 Tbsp. milk
- 2 Tbsp. lemon juice
- 1 heaping spoonful of minced garlic
- 1 box of organic wheat pasta (preferably angel hair)
- 1/4 cup grated Parmesan cheese
Once the kale is roasting, cut your kielbasa, cilantro, and onions up for some frying. Oil your skillet with the chipotle oil (or equivalent) and start browning your kielbasa coins. Toss in the cilantro and green onions once all of your meat is browned nicely. Next, add your drained can of tomatoes and chiles. After about a minute of steaming all the veggies together, add the butter, milk, lemon juice, and garlic. Stir and let simmer.
While your meat is simmering and haunting you with its zesty aroma, start your noodles. Boil the pasta in water as you normally would. Once you've cooked and drained your pasta, immediately take the kale from the oven if you haven't already.
Combine pasta, kale, and skillet contents into a large serving bowl - top with Parmesan and enjoy!
This is one of Steve's favorite ways to eat kale: let me know if you try this recipe and how you like it, too.
