As the last month of my 24th year quickly comes to a close, I’m pleased to feel as equally grown, as I am incomplete. Sure, I’ve certainly slipped more “in character” to who I truly am; I’ve learned to stand up for myself, to use my head over my heart (at least, most of the time), to listen to what people are really saying, and that my insatiable sweet tooth is here to stay. But I’m plagued by fascination and frustration to what the mysterious future holds. It’s all a waiting game, I suppose.
While I wait – and try to seem patient about it – I’ll stay content chowing down on kale. Kale’s my new veggie friend. Kale understands what a girl wants. Kale understands how to mix well with bacon, so dudes like it too.
Kale chills me out when I’m ready to stress shop for ridiculously priced pillows. Kale soothes thigh touching anxiety after accidentally eating 3 ice cream cones on a no-ice-cream-for-three-weeks-diet. Kale keeps it interesting to cook greens when ordering Chinese sounds like a way better idea. Kale works out the kinks to a crazy, cookie frenzied mind.
I’ll be honest… before last year, I never even heard of the stuff. But now, I find myself on full blown kale kicks; I can’t get enough! Kale and eggs in the morning makes breakfast a major win. Kale in salads is quirky, and refreshing. Kale turned chips is my mid-day guilt-free mouth pleaser. Kale in smoothies is weird and awesome and healthy.
Kale sauteed with lemon, garlic, red onion, butter, and white wine makes my life a little brighter; toss it in some penne, add a generous amount of tangy feta and melt slowly into dinner dreamland.
Dinner it up tonight with kale and pasta! Served cold, this instantly turns into a legit lunch salad – hello, convenience!
Penne with sautéed kale, lemon, and feta – Baker by Nature
1 bunch kale (about 3 cups) shredded
1 red onion, finely diced
6 – 10 cloves garlic (I used 10), thinly sliced
4 tablespoons butter, divided
2 tablespoons fresh lemon juice, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 cup white wine
8 oz pasta, cooked al dente (or however you like it)
Heat 2 tablespoons of butter in a large pan or skillet over medium high heat. Add the chopped onion and cook until it begins to soften, about 5 minutes. Add the garlic, salt, and crushed red pepper, cook until garlic begins to look golden, about another 5 minutes. Add the kale, one tablespoon of butter, 1 tablespoon of lemon juice, and all the lemon zest to the pan and toss until everything’s mixed together, and the kale looks slightly wilted, about 2-3 minutes. Add the white wine, stir, and reduce heat to medium-low. Cook until the kale is very tender, about 12-15 minutes.
While your waiting, cook the pasta according to your liking. I always go al dente – but choose whatever noodle texture you find more pleasurable. Save a little water from the pasta before you drain it, just in case you find your final dish too dry.
Toss the cooked pasta, the final tablespoon of butter and lemon juice into the kale pot and stir to combine. Add a small amount of water, a little at a time, if it seems too dry (I only added about 2 tablespoons). Finally, stir in the feta and serve!
bakerbynature says
I’m such a garlic head! Thank you for the sweet words!
Caroline says
This sound deliiiicious. I’m a sucker for pasta. Oh, and I just turned 24 last week…feeling the same way as you. Only time will tell I guess, eh?
bakerbynature says
Happy belated birthday, Caroline! At least we can cook… that helps pass the time, right? This pasta is totally a new favorite for the summer!
Cassie says
Totally my kind of meal. LOVE the flavors you used – so simple yet perfect for a summer dinner. Yum!
bakerbynature says
Thank you, Cassie! The flavors were light, and still bold enough to be interesting – exactly what I like once the summer heat comes along.
Baking Serendipity says
I love kale in pasta! (And kale chips too!) But I never thought to put it in scrambled eggs before…yum!
bakerbynature says
Kale in scrambled eggs is amazing! I usually add a little swiss cheese, too – divine!
Awkward Kitchenette says
This looks so delicious! I love your blog, nominated you for an award! See my post for details: http://tinyurl.com/7plqvlr
Em (Wine and Butter) says
Oooh – feta, lemon and kale – sounds about perfect. Also love any dish where you have wine open.
Exciting birthday plans my love!?
bakerbynature says
Hi Em! I was just thinking about you the other day – miss your posts!! How is your summer break, love?! I have no idea what my birthday details are, the boyfriend is developing a surprise plan!!
Charles says
Oh if only I could buy Kale here :'(
I miss it a lot, really I do – this looks like a fabulous dinner plate here… lovely colours!
bakerbynature says
No kale in Paris?! I’ll bring you a gigantic bunch next time i’m there 😉
Rosa says
A fabulous combination! Mighty scrumptious.
Cheers,
Rosa
bakerbynature says
Thank you, Rosa! Lemon, feta, and kale melt together like long lost lovers.
Nami | Just One Cookbook says
I’ve never thought of putting kale in pasta before. This might be a hit for my kids among all the kale dish I tried. =D It looks very simple, yet this sounds really good Ashley!
Ashley Bee (Quarter Life Crisis Cuisine) says
What a gorgeous summer meal!
bakerbynature says
It truly was! Thanks, Ashley!