lacinato kale recipe
The Best lacinato kale recipe
I love this recipe because it’s simple enough to make on a weeknight but feels special enough for a dinner party. The kale’s natural bitterness is balanced by the creamy, savory flavors, and it’s a great way to use up any leftover chicken or tofu. My family loves it because it’s filling, flavorful, and doesn’t require much effort. Plus, it’s a dish that comes together quickly, so you can throw it together while you’re prepping other sides. It’s also a fantastic way to incorporate more greens into your diet without making it feel like a chore. Whether you’re serving it as a side or a main, it’s a healthy, satisfying option that’s as good for you as it is for your taste buds.
Creamy Garlic Kale Pasta with Roasted Tomatoes
A simple, flavorful pasta dish where tender kale and roasted tomatoes create a rich, creamy sauce. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 8 oz (225g) whole wheat pasta
- 2 cups chopped lacinato kale (stems removed)
- 1 tbsp olive oil
- 1 cup (240ml) low-sodium chicken broth
- 1 cup (240g) canned diced tomatoes
- 3 cloves garlic, minced
- ½ cup (120ml) heavy cream (or coconut cream for a dairy-free option)
- ½ cup (50g) grated Parmesan cheese (optional)
- Salt and black pepper to taste
- Handful of fresh basil, chopped
- Extra Parmesan cheese
- Crumbled feta cheese
👨🍳Directions
-
1
Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. -
2
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
3
Add diced tomatoes, chicken broth, and salt and pepper. Simmer for 10 minutes until slightly thickened. Stir in heavy cream and simmer for another 2 minutes. -
4
While the sauce simmers, heat a separate pan over medium-high heat. Add chopped kale and cook until wilted (about 3–4 minutes). Season with salt and pepper. -
5
Toss drained pasta with the garlic kale and sauce. If needed, add reserved pasta water to loosen the mixture. Stir in grated Parmesan if using. -
6
Garnish with fresh basil or extra cheese before serving.
🔧Equipment
- Large skillet
- Pasta pot
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in a spoonful of cream cheese or a splash of balsamic vinegar.
- If you prefer a lighter sauce, substitute half the heavy cream with Greek yogurt or a splash of pasta water.
- Roast the tomatoes in the oven at 400°F (200°C) for 15–20 minutes before adding them to the sauce for deeper flavor.
Watch Video Of How Creamy Garlic Kale Pasta with Roasted Tomatoes Works
❓ Frequently Asked Questions About Creamy Garlic Kale Pasta with Roasted Tomatoes
How do I store cooked lacinato kale?
Store cooked lacinato kale in an airtight container in the refrigerator for up to 4 days. To reheat, gently sauté in a pan with a little olive oil or broth until warm—avoid overcooking to preserve texture.
Can I use frozen lacinato kale in this recipe?
Yes, but thaw it first by microwaving or soaking in warm water for 5–10 minutes. Drain well and pat dry before adding to the sauté pan. Frozen kale may release more moisture, so adjust liquid in the pan as needed.
What’s the best way to prevent bitterness in raw lacinato kale?
Wash the kale thoroughly to remove any dirt or soap residue, then give it a quick rinse in cold water. For extra tenderness, trim the tough stems and chop finely—this reduces the risk of bitterness when adding to smoothies or sauces.
Is this recipe suitable for meal prep?
Absolutely. The kale-based pesto can be made ahead and stored in the fridge for 3–4 days. For quick assembly, portion the pesto into small containers and pair with pre-cooked pasta or store-bought tortellini. Reheat gently to revive flavors.
Can I substitute another leafy green in this recipe?
Lacinato kale’s rich, slightly nutty flavor works best, but you could use spinach or Swiss chard in smaller quantities. However, the texture and depth of flavor will differ—lacinato’s ribbed leaves hold up better in sautéing.
