{"id":2897,"date":"2012-02-10T00:03:03","date_gmt":"2012-02-10T00:03:03","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2897"},"modified":"2018-03-15T16:33:25","modified_gmt":"2018-03-16T00:33:25","slug":"delicious-kale","status":"publish","type":"post","link":"https:\/\/kathycasey.com\/blog\/delicious-kale\/","title":{"rendered":"Delicious Kale"},"content":{"rendered":"<p>Kale has always been one of those polarizing foods: it hasn\u2019t always been on the top of the shopping list. \u00a0But the versatile green is making a comeback, not just in the health-food community!<\/p>\n<p>This hippy\/hipster green is quickly gaining popularity. It\u2019s loaded with nutrients, minerals and lots of fiber; is budget friendly; and is abundant at farmers markets.<\/p>\n<p style=\"text-align: center;\"><img src=\"http:\/\/farm8.static.flickr.com\/7148\/6832139311_113f6858d2_m.jpg\" alt=\"Kale\" \/><br \/>\n<strong>On my recent grocery adventure, kale for a steal of a price!<\/strong><\/p>\n<p>As a side dish, kale tastes wonderful when saut\u00e9ed with garlic. It can also add a rich, hearty element to soups and stews.<\/p>\n<p>Kale seems to be the chef\u2019s \u201cnew menu darling\u201d, making appearances in a variety of forms. One of my faves is Capital Hill\u2019s <a href=\"http:\/\/skilletstreetfood.com\/diner.php\">Skillet Caf\u00e9\u2019s<\/a> Kale Caesar \u2013 now that is some fiber for you!<strong> <\/strong><\/p>\n<p>One dish that I love to make is my oh-so-good-for-you <strong>Pasta with Black Kale<\/strong> (also know as lacinato) <strong>Garlic and Lemon<\/strong> (I like to make it with Tinky\u00e1da rice pasta for a gluten-free alternative). It\u2019s perfect to whip up for a flavorful, quick and easy weeknight meal.<\/p>\n<p>Whether you\u2019re looking to add something new to your meals or looking for a very hearty green, pick up some kale at your local grocer and get cooking! -Kathy<\/p>\n<p><strong>Wheat-Free Pasta with Black Kale, Garlic and Lemon<\/strong><br \/>\nMakes 4 entr\u00e9e or 8 side-dish servings<\/p>\n<p>1 12-ounce package <a href=\"http:\/\/www.tinkyada.com\/\">Tinky\u00e1da<\/a> brown rice penne pasta<br \/>\n3 Tbsps extra virgin olive oil<br \/>\n1 large bunch organic black (dinosaur) kale, stemmed and cut into 2-inch pieces (about 6 cups)<br \/>\n4 cloves garlic, peeled and thinly sliced<br \/>\n1\/4 cup low-sodium chicken broth<br \/>\n2 Tbsps fresh lemon juice<br \/>\n1 tsp minced or grated lemon zest<br \/>\n3\/4 tsp kosher or sea salt<br \/>\n1\/4 tsp fresh ground black pepper<br \/>\n1\/4 cup freshly grated hard cheese, such as Parmigiano-Reggiano or Romano (optional)<\/p>\n<p>Cook the pasta in lightly salted boiling water until just al dente; start checking the pasta at about 4 &#8211; 5 minutes. As soon as it is al dente, drain well and place in a bowl toss with 1 tablespoon of the olive oil. Cover with plastic wrap and set aside to keep warm.<\/p>\n<p>Meanwhile, in a large nonstick saut\u00e9 pan over medium-high heat, heat the remaining 2 tablespoons oil. Add the kale and cook, stirring often, for about 4-6 minutes until limp. Then add the garlic and cook about 3-4 more minutes, stirring often until the garlic is soft and the kale is well cooked, tender, and some pieces are getting a bit crispy. Add the broth, and cook, stirring, until almost all the liquid has evaporated.<\/p>\n<p>Remove from the heat and stir in the pasta. Then add the lemon juice and zest, salt, pepper, and cheese if using. Toss the pasta well and serve immediately.<\/p>\n<p>Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kale has always been one of those polarizing foods: it hasn\u2019t always been on the top of the shopping list. \u00a0But the versatile green is making a comeback, not just in the health-food community! This hippy\/hipster green is quickly gaining popularity. It\u2019s loaded with nutrients, minerals and lots of fiber; is budget friendly; and is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,15,57,20,1,4,6],"tags":[5685,2683,5536,3921,4177,5695,1143,5710,1725,2292,5684,5683,1250,5691,1117,1017,1271,1651,2691,462,5677,4338,2488,1485,4212,5688,5703,2665,5711,5687,5714,5713,5701,2167,3189,3354,442,972,5689,5690,2435,1200,328,5697,2253,2813,1086,5214,3188,3185,1613,1992,5708,5707,1915,5678,478,2238,4853,5679,5680,1060,5692,324,308,36,3657,1860,1991,5693,1092,2002,2688,1888,4961,1118,5705,2291,3979,1954,2444,1724,2514,1032,1333,5682,1533,4145,2598,5681,1385,1761,5700,2281,476,5694,1148,2634,1718,5649,2785,4144,1089,1031,5709,445,1584,2715,1147,1157,573,4203,2074,5676,4206,5686,3842,5706,250,4162,5704,251,2505,5712,1437,4398,5675,1671,5319,5698,5699,4445,2674,5702,974,1131,5087,5696,4242,1199],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v16.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kathycasey.com\/blog\/delicious-kale\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delicious Kale - Dishing with Kathy Casey\" \/>\n<meta property=\"og:description\" content=\"Kale has always been one of those polarizing foods: it hasn\u2019t always been on the top of the shopping list. \u00a0But the versatile green is making a comeback, not just in the health-food community! 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