Kale Kraze

I have this bizarre fascination wtih kale.

Perhaps its because it only came into my life in the last few years, or maybe its because it has popped up on restaurant menus everywhere.

I’d like to think the intrigue sprouted from my knowlege of kale’s powerful nutritional contents, such as calcium, antixodents, beta carotene, and anti-cancer agents.

But that’s not it either.

It was once I realized how delicious, easy-to-prepare, and versatile the dark leafy green is, that I became totally enthralled.

There are different types of kale (curly, lacinato, and red), so learning which types are good for different dishes is the key to appreciating this superfood.

A few days ago I concocted a Kale Pasta Salad using the curly variety. My creation yielded a fresh and fragrant dish that made for an extremely satisfying lunch.

Do you enjoy kale as much as I do?!

To view another kale recipe, click here.

Kale Pasta Salad

What You Need

  • 1/2 pound bow tie pasta
  • 1 1/2 cups curly kale, finely chopped
  • 3 scallions, thinly sliced
  • 1 tablespoon fresh dill, chopped
  • 2 garlic cloves, minced
  • 1/4 cup feta, finely crumbled
  • Juice from 1 lemon
  • 3 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 1/4 teaspoon pepper
  • Salt to taste

What To Do

  1. Cook pasta according to package directions. Drain pasta and cool to room temperature. Set aside in big bowl.
  2. Remove kale leaves from thick stems. Wash kale and make sure it is completely dry before finely chopping it.
  3. Add kale, scallions, dill, garlic and feta to cooled pasta. Mix thoroughly.
  4. Coat pasta mixture with lemon juice, olive oil, white vinegar, pepper and salt. Mix until uniformly covered.
  5. Add additional seasonings if need.

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