Healthy Cooking
Recipe Archive
PASTA AND KALE
Prepare this quick and easy dish with your locally grown kale available during the month of June. Recipe source: “One United Harvest: Creative Recipes from America's Community-Supported Farms” (including Cherry Valley Organics), collected by Julie Sochacki
INGREDIENTS:
1 bunch fresh kale, washed and chopped
1 garlic clove, minced
¼ cup olive or vegetable oil
1 tsp instant bouillon
½ tsp dried basil or 2 tsp fresh basil, chopped
2 cups cottage cheese
½ tsp salt
8 oz pasta, cooked and drained
¼ cup parmesan or Romano cheese
1 tbsp parsley, chopped
DIRECTIONS:
- In a large skillet, cook kale and garlic in the oil for 5 min, stirring frequently.
- Dissolve bouillon in water as recommended on package.
- Add bouillon mixture, basil, cottage cheese and salt to the kale.
- Stir over low heat til blended.
- Toss kale mixture, pasta and grated cheese.
- Garnish with parsley.
Enjoy!
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