Thursday, 3 January 2013

Kale Pasta Bowl

I came up with this basic recipe last night because it's more about portion control than actual ingredients.

Instead of eating a huge bowl of pasta with a bit of greens as a topping, I switched it around! I used the sautéed kale as the main part of the dish and used the quinoa pasta sparingly as a topping!

Kale Pasta Bowl - GF and Veggie

6-7 large leaves of Kale
1/2 cup of Quinoa pasta - I used penne
3 tbsp of homemade pasta sauce
1 tbsp of kalamata olives sliced
Handful of cherry tomatoes
Chopped fresh Oregano
Grapeseed Oil
2 cloves of Garlic


• Cook Quinoa pasta as you would normally and set aside (or cook at same time as kale)
• Heat up sauce as you would normally stovetop and keep simmering until kale is ready
• Sauté the kale in a pan in 2 tbsp of grapeseed oil with 2 cloves of chopped garlic and 2 tsp of dried  chile flakes - about 5 min - it will shrink up a lot

Place as much kale as you like on a plate making it the main part of the dish. Add the pasta, sauce, olives, chopped oregano and drizzle with EVOO and parmesan cheese if you wish!

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