Weekend Cooking: Trying to Use Kale

Like most folks, I'm always trying to figure out ways of getting more veggies into my diet.  No insult to my mom's great cooking, but I wasn't exactly raised on a variety of veggies that could be prepared in a variety of ways.  We were a meat and potatoes family, with boiled or canned vegetables on the side.  Now I'm left trying to figure out how to cook vegetables in something other than water!  As an adult I've really tried to incorporate new vegetables into my diet and think this is one way that feels pretty decent for doing that.

Veggies before adding the pasta.

This is based on a Giada De Laurentis recipe that I've adapted...a lot.  This is my Pasta with Squash & Zucchini recipe, that I've also added Kale into.

1 box/package Orecchiette (or shape of your choosing)
1/2 lb. sausage (I like sweet Italian)
1 yellow, crook necked squash
1 small zucchini
1/2 bundle of Kale
4-5 cloves garlic
red pepper flakes
salt and pepper to taste
olive oil

Start by prepping all of your vegetables.  Your squash and zucchini should be cut in roughly the same size chunks (I like to stick to semi circles of each).  Slice your garlic into thin slices and set aside.  Prep your Kale by pulling the leaf away from the stem & then slicing a rough chiffonade (small ribbons) of the leafs.  Now you're ready to cook!

Begin cooking the pasta as directed.  In another pan, heat the pan on medium-high heat.  Fry the sausage until brown and remove to a plate on a paper towel.  In the drippings left behind, stir in your garlic slices and red pepper flakes and cook for a minute, followed by the squash and zucchini.  Cook until veggies are soft--about 4 minutes. Toss in the kale slices and cook an additional minute or two until the kale wilts.

When the pasta has cooked, drain it (retaining a little pasta water for the finished dish) and put it in with the vegetables.  Use a little of the pasta water to loosen up the whole mixture.  It's ready to serve!

This was really good and kept very well.  I think that the kale will take some getting used to, even though its flavor isn't really that strong.  This was still a nice way of adding it in to a recipe. 

*For more weekend cooking, go to Beth Fish Reads.  You'll find all sorts of great food-related posts and recipes!