This Kale Pasta is the only way Lisa Finch’s kids will eat kale! “They don’t like many vegetables and will avoid the tomatoes (more for us parents!)” says Lisa, but this dish is a guaranteed winner in the kitchen. So easy to make, this recipe is a great way to use up the big, bushy bunches of kale from your weekly Kaukau 4 Keiki box.
Lisa, her hubby, their 3 children, and their Siberian husky live on the east side of Kauaʻi. Their family loves to adventure outdoors from mauka to makai with their doggo. They also “love to support local” and after a long day out-and-about it feels good to come home to fresh food and a tried and true recipe that everyone enjoys. Lisa shares, “Mālama Kauaʻi has provided us with locally grown produce since the start of the pandemic. I look forward to the weekly surprises of banana, dragon fruit, longan, pineapple, cucumber, beans, bok choy, eggplant, sweet potato, tomatoes” and of course, kale.
Kale Pasta
Ingredients:
- 1 lb Short pasta (fusilli, rotini)
- 1 large bunch of Kale, leaves chopped and stems removed
- 1 Tbsp Olive oil
- 1 tray Sweet Italian sausage, removed from skin and crumbled
- 1/2 tsp Garlic, minced
- 1 tsp Red pepper flakes
- 12-15 Cherry or grape tomatoes
- 1/2 cup Parmesan cheese, plus more for topping
Instructions:
1. Boil salted water for pasta. Cook until al dente, keep 1 cup of the pasta water before draining.
2. Boil salted water for kale. Cook until tender, drain well and set aside.
3. Heat olive oil over medium heat and crumble the sausage. Cook until brown, add garlic and red pepper flakes.
4. Add kale and cook for 2-3 minutes
5. Add tomatoes and cook until they begin to lose their shape.
6. Add pasta, pasta water, and parmesan cheese.
7. Season to taste with salt, pepper, and more parmesan cheese.
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