The CSA has been providing us kale every week - my craving for kale is quite satisfied. I made this the other night, my hubby- the guy who does not like greens - actually took this one to work for his lunch. He may be converted yet.
Kale is a rock star for fiber, vitamin A, vitamin C, folate and Vitamin K.
Orzo with Kale -
1 tsp ground tumeric
2 cups uncooked gluten free orzo (or tiny pasta)
2 tbsp olive oil
4 cloves garlic
1 bunch kale - stems removed and coarsely chopped
1 large lemon, juiced
1/4 tsp nutmeg
1/4 cup grated parmesan cheese
black pepper to taste
Cook pasta, add tumeric to the water - makes the pasta a pretty yellow color. Tumeric is a good source of antioxidants.
In a large skillet heat the olive oil. Cook the garlic for a few seconds, stir in the kale. cover the skilled with a lid and cook for about 10 minutes or until tender. (keep checking it to be sure it does not burn- heat should be fairly low) Stir in the lemon juice, nutmeg and parmesan cheese. Season with the pepper and serve over the pasta.
