Friday, November 9, 2012

Fantastic Food Friday

The Boot Camp Babes Green Smoothie Challenge is well under wayNow that your fridge is stocked with healthy greens, try experimenting with them in your day-to-day cookingAdding a variety of leafy greens to your meals in dishes other than just another salad is a great way to boost vitamin intake naturallyEating should be about more than just filling up.  Fuel up!

 Spaghetti with Braised Kale

Ingredients

1 lb lucinato kale (about 2 bunches), large center ribs and stems removed, cut cross-wise into 1/2 in slices.
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves (thinly sliced)
1/2 lb spaghetti (try whole grain or brain rice options)
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese

Directions

Rinse kale.  Drain; transfer to bowl with some water still clinging.    
Heat two tablespoons of olive oil in large pot over medium heat.  Add chopped onion, and cook until soft and translucent - stirring occasionally, about 6 minutes.  Add sliced garlic and sprinkle with salt.  Cook until onion is golden brown - stirring occasionally, about 5 minutes.  Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes.  Cover pot and reduce heat to medium-low.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti until tender, but still firm to bite.  Drain, reserving 1/4 cup cooking liquidAdd cooked spaghetti to kale mixture in pot.  Add lemon juice and 2 tablespoons reserved cooking liquid.  Toss to combine, adding more liquid by teaspoonfuls if dry.  Sprinkle spaghetti with grated Parmesan cheese and serve.     
  
 

 
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