Here are some of my favorite ways to enjoy kale, the most flavorful and
deliciously textured of all the greens. . .

The classics are Whole Wheat Pasta with Kale & Pine Nuts, and
Portuguese Kale & Potato Soup. Then there's Hungarian Kale with grated
nutmeg, and Kale, Walnut and Soy Salad. . .

Well, for starters, here's Kale Whole Wheat Pasta:

Whole-Wheat Pasta with Kale

Feeds 3 hungry people, or 6 as a side dish

2 bunches fresh kale, stripped from stems and chopped into thumb-size
pieces
1 lb. whole wheat spaghetti or linguini
1/2 cup pignoli (pine nuts)
1/4 cup very good extra-virgin olive oil
6-8 big cloves garlic (to taste)
1/4 cup grated Parmigiano Reggiano cheese
Fresh ground pepper

In a big pot with room for a steamer on top, bring a gallon of water to
boil. Place chopped kale in steamer basket and set aside. Meanwhile,
slice the garlic thinly and saute with the olive oil in a medium
saucepan until soft and translucent. Add the pine nuts and saute some
more, until the nuts are very lightly tanned. Turn off heat and set
aside.

Cook whole wheat pasta in boiling water for 10 minutes, or however long
it takes to get to "al dente." At the last minute, plop the steamer
basket full of kale on top of boiling pasta, and give kale a few
seconds to steam.

Remove kale; add to saucepan and mix in with sauteed garlic and nuts.
Drain pasta. Toss together with parmesan cheese and serve
immediately.

The cheese is optional, if you're vegan.

Enjoy Your Kale!


--
BeanLady

Longtime veggie fan, interested in vegan cooking too
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