Kale has pretty much become a staple in our kitchen, which I assume our bodies thank us for after some of the other things we enjoy. It’s a very versatile green which is nice since we like to cook a variety of things throughout the week, usually incorporating vegetables of some sort. On this evening, James and I were both craving pasta and probably could have been perfectly happy just eating it with a little garlic and olive oil, but to boost the health benefit I threw some veggies we had on hand in with it. The kale has a bit of a bitter taste and a really great texture to it which lent itself well to the dish. I sautéed it in a pan a few minutes with some garlic, onion, and some of the Organic Basil olive oil we recently acquired (see previous post of “Oils and Vinegars” for reference – though James received about 6 more for his birthday since then – they’ll pop up on here in time for sure). 🙂 After the pasta was done cooking, I threw it in the pan with the kale for a couple minutes so the flavors would meld, then served it with some halved cherry tomatoes, fresh grated parmesan cheese, crushed red pepper, cracked black pepper, and of course a glass of heart-friendly red wine.
What They Made 