The Best Kale Recipe: Joshua McFadden’s Kale Sauce Pasta

FoodGarden

Mar 25

Need a new way to prepare your kale? This is my favorite.

A blue plate with food on it. The food is one half roasted kohlrabi and carrots. The other half of the food is fusilli pasta coated with vibrant green kale sauce and parmesan cheese.

We had a lot of snow and very low temps in February, for the first time in a long time. I cut all of the kale from the garden to avoid losing it to ice, but honestly had no idea what to do with it after that. Fortunately, for my birthday Mike gave me Joshua McFadden’s Six Seasons cookbook, so I called on it for ideas. Six Seasons’ focus is on vegetables, and is a great resource for cooks and gardeners alike who want a fresh perspective on how to use their seasonal veggies. It’s a James Beard Award Winner so you know it’s not joking around. Also, I love the cover illustrations.

A cookbook with off white cover and black embossed type and images of vegetables and mushrooms. The book is called Six Seasons A New Way with Vegetables by Joshua McFadden.

A close up of the cover of cookbook featuring images of vegetables and mushrooms. The cookbook is called Six Seasons A New Way with Vegetables by Joshua McFadden. The cover is off white and black.

Anywho, this recipe uses a solid POUND of kale, which is quite the bunch seeing as kale isn’t exactly dense. It’s much like a pesto except the kale is cooked before it’s blended with the olive oil. And, obviously, it doesn’t taste like basil. The book says this will serve two adults as a main but the servings are extremely generous; we were able to make two meals from one recipe when served with roasted vegetables as a side….which I recommend. The sweetness of squash, sweet potato, or kohlrabi really complements the flavor of this silky, savory, and very green sauce. Enjoy!

Printable PDF

Kale Sauce Pasta

SPECIAL EQUIPMENT

Blender or food processor

INGREDIENTS

Kosher salt and fresh black pepper
2 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus extra
1 pound kale, large ribs removed
1/2 pound pasta
3/4 cup fresh shredded parmesan

DIRECTIONS

Bring a large pot of water to a boil and salt generously (cookbook says “until it tastes like the sea”).
While water is coming to a boil, put garlic and olive oil into a small heavy pot or skillet over medium heat and cook until the garlic begins to sizzle. Reduce heat to low and gently cook until the garlic is light golden, soft, and fragrant. Pour the oil and garlic into a bowl so it can cool quickly.
When the water is boiling, add the kale leaves and boil until they are tender but not mushy or overcooked, about 5 minutes. Pull them out with tongs or a slotted spoon and transfer them to a blender. It’s ok if they are still wet.
Add the pasta to the still-boiling water and cook until al dente according to package directions. With a ladle or measuring cup, scoop out about a cup of the pasta water, then drain the noodles.
Process the kale in the blender with oil and garlic, adding just a bit of the pasta water to help the process along and make a nice thick puree. Season with salt and pepper.
Transfer the drained pasta back to the pot and pour in the kale puree. Add half the parmesan and toss well. Add a touch more pasta water and toss until the pasta noodles are well coated with a bright green, creamy-textured sauce. Serve right away with a big drizzle of olive oil and the rest of the cheese.

Note: We did not receive any compensation for mentioning Six Seasons by Joshua McFadden. I just really like the book and this recipe.