I love kale. I don’t know what it is about it, but I love it. I never would have tried it if it hadn’t been in my CSA box last year. And now I can’t seem to get enough of it.
What’s not to love about it? It’s a great anti-inflammatory food (something I need with all the running I’m doing). It’s also high in Vitamins A and K and low in calories. I really love it in place of spinach in smoothies.
But this might be my new go-to recipe for kale. I saw a similar recipe in my CSA newsletter, but this one from 101 cookbooks just screamed my name. The goat cheese really makes this dish for me. I could not stop eating this right from the bowl.
Winter kale ‘pesto’ with goat cheese
from 101 cookbooks
4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale – 1/2 lb, stalks removed, washed well
1/3 cup extra virgin olive oil
1/3 cup goat cheese, plus more for topping
2 tablespoons + hot pasta water
fine grain sea salt & freshly ground black pepper
12 oz dried penne pasta
Bring a large pot of water to a boil and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don’t overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out. Then season with a touch of salt and plenty of black pepper. Taste. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with more crumbled goat cheese.