Spaghetti with Kale and Sun-Dried Tomatoes
This is the dinner that almost wasn’t. I started out with an entirely different meal in mind, one that involved mushrooms and squash and greens. But I baked the squash too long and it became dried out and tasteless, and when I sauteed the mushrooms with the garlic and sun-dried tomatoes the whole mixture very quickly became burnt, bitter, and inedible. Exasperating! I almost resigned myself to eating plain spaghetti with butter when I realize I could probably still salvage the kale and at least get some vegetable matter into my dinner.
And you know what? This turned out surprisingly awesome. The sun-dried tomatoes added a sharp sweetness to the slightly bitter kale, and I finished the whole thing off with a small amount of white balsamic vinegar, which added just the right edge. I love it when a salvaged dinner becomes something delicious in its own right.
Mr. X made a face when I told him I had kale and spaghetti for dinner, and I suppose it doesn’t sound all that spectacular. But I urge you to give it a try. Kale is full of all kinds of good things, you can tell because it is the most brilliant green color even after its been cooked for a bit.
- 1 T. olive oil or canola oil
- 2 cloves of garlic, minced
- 2 or 3 sun-dried tomatoes (I used the kind not packed in oil)
- 1 tsp. dried basil
- 1 bunch of kale, chopped (about 3 cups)
- salt to taste
- 1 T. white balsamic or white wine vinegar
- parmesan cheese
This is another very, very simple meal. I like simple. While the spaghetti is cooking, heat the oil in a large skillet. You want to use a large one because, while the kale will wilt eventually and become more manageable, it starts out awfully large and needs plenty of space to cook down.
Once the oil is hot, add the garlic, sun-dried tomatoes, and a bit of basil. Saute until the garlic is soft and just barely browning. Then add the kale in handfuls and saute until warmed through and wilted. Finish with salt and a splash of vinegar, then drain the pasta and mix it in. Top with parmesan and you're set.
I may still give my original recipe idea another try. Then again, I might just keep eating this: simple, flavorful, and awfully healthy. How can you go wrong?