Well, I finally jumped on the kale bandwagon.
I will freely admit that I have never liked the stuff. Not in my pasta, not in my smoothie, not in chip form. All of those – just yuck. That’s all.
Now I’m not against vegetables or greens or healthy stuff. Not at all. And I know that it’s good for you and I should like it. But I don’t. I’ve tried. I’ve tried over and over – I even bought a kale and pineapple smoothie from an actual smoothie place (well, my husband bought it but hated it and gave it to me, though that’s neither here nor there), and didn’t even like that.
Everyone raves about this stuff and all its benefits and how amazing it is in everything under the sun. But I just don’t see it. So, so bitter.
And then I discovered that baby kale is a thing! So I had to try it and see if maybe, just maybe, baby kale could be edible.
It is. Edible. So much more so then its grown up counterpart.
And now I may start throwing kale into everything. Because, of course, I saw it at Costco and so I have a ginormous bag of the stuff to eat. Good thing it turned out that I liked it.
I even tried the whole kale chip thing again with it and they weren’t half bad. Although I had them as a snack because I was hungry, and, I’m sorry, but a bowl of kale chips for a snack? Not really a snack. It’s a little like eating crispy air. I was still hungry after which kind of negated the whole, I’ll just have a healthy bowl of kale for a snack idea.
In this pasta though? Very, very good. I liked the kale. The kiddos picked it all out of course, but you can’t have everything! Maybe they’ll learn to like it too. Or I can hide it better next time? We’ll see.
If you’re looking for a quick and easy meal, this skillet pasta is amazing. It’s an easy meal that takes under 30 minutes to make and has so much flavour. The sausage, peppers and kale go together so well, and it’s a nice filling meal with the pasta. Try this out, I’m sure you’ll love it! Quick, easy, tasty.
- 1 pound (450 g) long pasta (spaghetti, linguine, etc.)
- 3 Italian sausages, casings removed (I used mild)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1 yellow pepper, chopped
- 2 cups packed baby kale
- 1 1/2 cups chicken broth
- 1 lemon, juiced (2-3 tablespoons)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 cup peas (optional)
- 3/4 cup parmesan, shredded
- Cook the pasta in a large pot of boiling water until tender, 8-10 minutes, then drain and set aside.
- In a large skillet over medium heat, brown the Italian sausage, breaking it up and stirring as it cooks, until no longer pink. Remove the sausage to a plate and drain the grease.
- Add the butter and olive oil to the pan and heat over medium heat. Add the onion, garlic and yellow pepper and cook, stirring, for 2-3 minutes until tender. Add the baby kale and continue cooking for 1-2 minutes until it starts to wilt. Then add the cooked sausage back in and stir everything to combine.
- Add the chicken broth, lemon juice, basil, oregano and parsley, and bring to a boil. Then reduce the heat to a simmer and allow to simmer, uncovered, for about 10 minutes or until the liquid is reduced by half. If using peas, add them for the last couple minutes of cooking so they can heat through. Add the cooked pasta and 1/2 cup of the parmesan cheese and toss to combine everything. Serve with additional parmesan.
Source: Adapted from Mel’s Kitchen Cafe.