Among other vegetables, herbs, and flowers, I’m growing Portuguese and curly kale on my patio. I eat kale almost every day; it has been a staple ingredient in my green smoothies, salads, sauces, and soups, etc. Since these kale plants have been doing so well on my patio (in pots), I’ve been able to harvest some almost every day. If you’re interested in kale’s health benefits and more, I would encourage you to read more about it. Here’s a good place to start, and this site includes recipes as well: http://www.discoverkale.co.uk.
That said, I thought this simple recipe was worthy of a post here. It was not only delicious, but it was healthy, organic, fresh from my garden (mostly), and it provided enough leftover for other recipes. I wound up using this sauce recipe for three days, in a few different recipes.
So, here is the first recipe for a pasta dinner that I posted on Instagram three days ago, using this sauce.
2 cups finely chopped kale (variety of your choice)
4 stalks of celery, chopped
7-8 vine-ripened tomatoes, blanched, skin removed, and mashed
1 finely chopped cooking onion
4 organic carrots, chopped
3 cloves garlic, minced
1 cup chopped fresh Italian parsley
1 cup drained and rinsed sliced black olives
Himalayan pink salt, and pepper to taste
Heat skillet over medium-high heat with the olive oil. Add the kale, celery, onion, carrots, garlic and saute until softened. Add the tomatoes, parsley and olives. Simmer for about 20 minutes. Add salt and pepper to taste.
While the sauce was simmering, I cooked a little al dente penne pasta. I saved a little water from that, added it to the drained pasta, and then mixed some of the sauce into it. I garnished it with some fresh parsley.
I refrigerated the remaining sauce, and I used it for other toppings for the next few days; it was great!