City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Pasta with Kale
Sept/Oct 2010

4 T. olive oil

2 T. butter

1 large onion, chopped

2 heads kale, slivered

2 garlic cloves, minced

4-inch piece of chorizo, thinly sliced

handful of cherry tomatoes

juice of half a lemon

salt to taste

1 c. grated parmesan or goat gouda

1 lb. pasta of your choice

Heat the olive oil and butter in a sauté pan over high heat and add the onion. Sauté for 2 minutes, turn the heat to medium-low, then lay the kale on top of the onions and put a lid on the pot. While the onions are cooking they will cook the kale. When the kale has started to soften, about 15 minutes, toss with the oil and onions and add the garlic and chorizo. Continue to cook the mixture until the kale is completely soft, about 15 minutes. Add the tomatoes and cook for another 10 minutes or until the tomatoes have slightly softened. Add lemon juice, salt and half the cheese to the mixture. Stir together.

Cook the pasta and drain it thoroughly. Toss the pasta with the kale mixture and serve, garnished generously with the remaining cheese. Serves 6.

Rice Grains and Pastas