pasta with kale, parmesan, and portobello

I used to have a phobia of cooked greens. I thought they were gross, mushy and sea-gunky and so I religiously avoided them for years. And then I moved in with Jordan, who happens to like cooked greens. And then we joined a CSA. And now I have winter greens up to my eyebrows!

Guess what dear friends … I’ve embraced cooked greens. I actually like them now. Yep! Amazing! My fear has dissipated because I have learned the secret to cooking greens so that they are edible (delightful even) and the exact opposite of the greens I once feared.

The secret: Blanche them quickly in boiling, salted water. They cook, yet they retain their texture and don’t become a gloppy indistinguishable mess.

Pasta with kale, parmesan, and portobello

Put a pot of water to boil. Once boiling, add a hefty handful of salt and your kale. Boil the kale for 3 minutes. Pull it out with a slotted spoon and set aside (it will continue to cook a bit while it sits). Add your pasta. Cook according to package directions. Meanwhile, sauté a little garlic in olive oil. Crack an egg in the serving bowl, set aside. Grate a little parmesan or pecorino, lemon zest and chop any herbs you have lying around.

Turn on the broiler. Broil your portobello, 7 minutes per side. Slice.

After the pasta is al dente, add to your sauteed garlic. Toss. Pour this into your serving bowl and toss with egg, cheese, zest, herbs and kale. The egg and cheese combine with a little of the residual pasta water to make this awesome, super easy sauce. Top with portobello and more cheese and serve.

Note: You can easily omit the portobello or replace it with another protein. We didn’t really think it’s flavor melded with the other ingredients. But, don’t forget that kale! Turning icky greens into a delicious dinner is the whole point!


By The Answer is Always Pork

Cooking and Eating in San Francisco

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