I’ve been thinking that I needed to add more vegetables to my meals — in fact it’s probably time to add some vegetarian dishes to the list. So I’m guessing that’s why a menu for pasta with greens caught my eye. Of course I don’t have escarole or pappardelle. For some reason the idea of using Kale came to mind, and living in Rhode Island it’s always available. So I jotted down some ideas and added kale to the shopping list.
Now I’ve never cooked kale in anything other than a soup, so I wasn’t sure how this would turn out. But I figured the slight bitterness of the kale should go well with olive oil and some good Parmigiano-Reggiano. After trying it, it seemed to be falling a little short of the mark. But squeezing some fresh lemon juice on it brought the dish to life! Here’s the recipe for Linguine with Kale