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pasta with kale, garlic, and lemon

I’m taking full advantage of a long-awaited opportunity to clang around the kitchen at 4am. There are seven tiny jars of vanilla-bean-flecked yogurt tucked in for the night. A handy little pan full of pomegranate juice being reduced to molasses. A wok of tofu cubes sizzling away.

yogurt starter mixed with vanilla bean paste

yogurt tucked into the maker for the night

reducing pomegranate juice and sugar into molasses

frying tofu cubes for pomegranate-chile tofu

Since neither the yogurt nor the pomegranate-chile tofu is quite ready for its close-up, for now I present to you another recent late-night creation:

pasta with kale, garlic, and lemon

I never would have made this had I not felt compelled to use up the half-bag of kale leftover from New Year’s. I never would have had that kale had the grocery store not been out of picked and cleaned collards. And you know what? Kale rocks. A quick simmer renders the greens soft and velvety but still vibrant…al dente. Even better, and surprisingly to me, this dish was still delightful after three days in the refrigerator and a quick sizzle over a high flame. It will make a re-appearance in our kitchen very soon, I’m sure.

the recipe

Pasta with Kale, Garlic, and Lemon

makes about 4 servings

  • 8 ounces 227 g dry pasta
  • 8 ounces 227 g kale, roughly chopped
  • 3 tablespoons 45 mL olive oil or butter
  • 2-3 cloves garlic, finely minced, to taste
  • a pinch red pepper flakes, to taste
  • 1 teaspoon lemon zest
  • salt and finely-grated parmesan cheese, to taste
  1. Cook pasta according to package directions. Stir in kale and cook along with pasta for the last 5 minutes of cooking time.
  2. Meanwhile, heat butter or oil in a large skillet over medium heat. Add garlic and red pepper flakes and sizzle for about a minute.
  3. Add drained pasta/kale and lemon zest, plus salt and parmesan to taste. Toss until everything is evenly combined.
8 ounces 227 g dry pasta
8 ounces 227 g kale, roughly chopped
3 tablespoons 45 mL olive oil or butter
2-3 cloves garlic, finely minced, to taste
a pinch red pepper flakes, to taste
1 teaspoon lemon zest
salt and finely-grated parmesan cheese, to taste
cook pasta & kale
sizzle garlic
toss

each column is one step, working left to right — hover a cell for the full instruction

Pasta with Kale, Garlic, and Lemon makes about 4 servings
  • 8 ounces 227 g dry pasta
  • 8 ounces 227 g kale, roughly chopped
  • 3 tablespoons 45 mL olive oil or butter
  • 2-3 cloves garlic, finely minced, to taste
  • a pinch red pepper flakes, to taste
  • 1 teaspoon lemon zest
  • salt and finely-grated parmesan cheese, to taste

Cook pasta according to package directions. Stir in kale and cook along with pasta for the last 5 minutes of cooking time.

Meanwhile, heat butter or oil in a large skillet over medium heat. Add garlic and red pepper flakes and sizzle for about a minute.

Add drained pasta/kale and lemon zest, plus salt and parmesan to taste. Toss until everything is evenly combined.

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