This was a last-minute attempt to use up a bunch of kale and some local baby tomatoes that my post-hockey 8-year old gobbled up, so I thought I’d share. I know a lot of you are trying to figure out how to get more dark green leafies into your family — hopefully this recipe will help. It is truly “real fast food” — it took about 5 minutes to throw the sauce together, less time than it takes to get to the nearest drive-through or heat up a frozen dinner.
The key is to chop the kale finely, and always make sure you have removed the centre stem and any big ribs, because those are darn tough and chewy, and you will get pushback for sure unless they are removed. You could substitute chard, collards or spinach in for the kale here and it would also be yum.
box of whole grain or brown rice pasta, cooked according to directions and drained
2 tbsp. olive oil
1/4 c. chopped onion or shallot
2 cloves garlic
1/2 bunch of kale, de-stemmed and chopped finely
about 20 baby tomatoes, halved
2 tsp dried basil
juice of one lemon (1 tsp grated lemon rind, optional — add if you are a lemon-lover)
pinch of sea salt (optional)
1/3 c. goat cheese (light is fine), crumbled or chopped
1/3 c. chopped walnuts
To prepare: Heat the oil over medium heat in a large pan. Add onion and garlic and cook until softened. Add kale, tomatoes and basil, and continue cooking until kale is wilted and tomatoes are soft. Squeeze the lemon over the kale mixture (add rind now if using), then add the salt and walnuts. Add a little more olive oil if mixture seems dry. Toss a scoop of the kale mixture with each individual serving of pasta, stirring in some of the goat cheese to make it creamy.