Thursday, January 12, 2012

Kale and Feta Penne

I found this recipe whilst searching for healthy kale dishes. I've modified the original recipe (link) to give it a more Mediterranean flavour. This dish would go perfectly with a side of black olives. 

4 cups of brown rice pasta (or whole wheat pasta)
6 cups of fresh green kale, roughly chopped
1.25 cups of feta cheese, crumbled
3 garlic cloves, thinly sliced
4 tablespoons olive oil
Salt and pepper to taste
1 small lemon

Cook the pasta in a large pan as per instruction but do not add any salt or oil. Meanwhile lightly fry the sliced garlic in the olive oil on low heat until soft (approx 3-5 minutes). Drain the pasta and return to pan. Slowly mix in the kale with the pasta, the heat will wilt the kale and reduce the size and add the garlic and oil. Add the feta and combine well. At this point freshly grate the rind of a lemon into the pot, I'd probably use a third of a small lemon however adjust to taste with salt and black pepper. You may wish to add a few drops of lemon juice before serving.

Serve either warm or at room temperature.

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