Tuesday, May 31, 2016

Farmer's Market Adventure - Baby Red Russian Kale w/ Pasta

The Downtown Farmer's Market has started up with a springtime flourish, and I'm loving every early Saturday morning, bag in hand, visiting the stands lined up and down Main Street under their cheerful white tent tops.

I'm exploring trying something unfamiliar to me each week, doing what I can to feed my family with what's local, with what's in season. Which, for me, means the necessity of trying things that I've never tried before and finding a delicious way to cook them.

And this week it was Baby Red Russian Kale. Hmmmmmmmm.

Very unlike it's thick, curly, slightly bitter cousin, it's tender and mild and, in my opinion, much easier to get along with.

With a little bit of a boiling, a light sauteing in garlic, and tossing with pasta, goat cheese and red pepper flakes, it became a star.

I cringed a little when prepping and young noses started poking around the kitchen . . . kale? . . . goat cheese?

But the Baby Red Russian Kale came through! The dish was delicious. At the end of the meal, the bowl was empty and the troops were crying for more!

Enjoy this week's offering from the Farmer's Market!

Baby Red Russian Kale with Pasta

1 Bunch Baby Red Russian Kale (this stuff really cooks down---start with a large bunch!)
1 pound spaghetti (my choice was quinoa)
2 tablespoons olive oil
2 garlic cloves, finely chopped
1/3 cup crumbled goat cheese
Pinch of dried chili flakes
Extra drizzle of olive oil

First step is to pull off all the tough stems and then cook until tender in boiling salted water until tender. Remove kale from the water and set aside to cool. 

Return water to boiling and cook pasta.

While pasta is cooking, heat a skillet over medium-high heat and pour in 2 tablespoons olive oil. Stir in the greens and heat through. Move the greens to the side and add garlic to the middle of the skillet. Allow garlic to cook for a minute and then stir in the greens. Season with salt as desired.

Drain cooked pasta and reserve some of the cooking liquid. In a separate bowl, combine the drained pasta, greens, goat cheese, chili flakes and extra drizzle of olive oil. Stir, allowing the goat cheese to make a creamy sauce. Add cooking liquid if necessary for consistency.

Enjoy bite after bite of delicious, tangy springtime. 

No comments:

Post a Comment