Meatless Monday: Kale Pasta Salad

This weekend I experienced the first signs of spring—the snow started to melt and I sneezed away as the pollen filled the air. I thought today would be a great day for a bright green kale dish as we welcome warmer days with open arms. This recipe serves four.


1 bunch kale, rinsed, separated from stems, and torn into 1-2inch pieces

½ pound of your preferred pasta

Two teaspoons lemon juice

Two tablepoons olive oil

Two cloves garlic, minced

Salt and pepper, to taste

¼ cup Grated Parmesan cheese (optional)

Kale for an almost-spring day!


Bring a large pot of water to boil and cook pasta according to directions on package

Once the pasta is finish cooking, remove with slotted spoon, and place into a large bowl

In the same pot of boiling water, add the kale

Cook kale for 4-6 minutes, or until tender

Once the kale is finished cooking, strain, and place into the bowl with the pasta

In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt and pepper

Pour the mixture onto the pasta and kale and mix well

If using parmesan cheese, sprinkle over pasta and kale before serving


Do you have a favorite kale recipe? I’d love to try it out!


7 responses to “Meatless Monday: Kale Pasta Salad

  1. This is a kale dish that we’re enjoying right now, maybe you’d like to try it

    Orecchiette with Kale, Chilli and Garlic

    500g kale, stems removed
    3 cloves garlic
    6 anchovies from a can
    1 tap fennel seed
    1tsp chilli flakes
    2 slices old bread
    200mls olive oil
    25g butter
    500g orecchiette
    150g grated Parmesan to serve

    Put a large pot of water to boil. When it’s boiling add 1tsp salt and the kale. Submerge the kale with the back of a spoon and when the water returns to the boil drain the kale and refresh under a cold tap.
    Squeeze any excess water from the kale and slice into thin ribbons. Season with a little salt and put aside.
    Remove the crusts from the slice of bread and buzz to crumbs in a food processor.
    Heat a frying pan, add 25g butter and 25mls olive oil, when the oil and butter bubble up throw in the breadcrumbs and toss well. Cook the breadcrumbs on a medium high heat until golden and crispy. Put aside.
    Peel the garlic and slice thinly, chop once or twice and put aside.
    Bring the large pot of water back to the boil. Add 1dsp salt and the orecchiette. Give them a good stir.
    Heat the frying pan, add 50mls olive oil and the garlic, fennel seeds and chilli flakes. Cook on a medium heat for a few minutes then stir in the anchovies. Stir the pan until the anchovies break down then stir in the shredded kale. Cook gently until the kale is heated through.
    Strain the pasta into a colander. Tip the pasta into a bowl and then stir the kale through.
    Drizzle over a little extra olive oil and sprinkle the crispy breadcrumbs over the top.
    Serve with freshly grated Parmesan.

    Liked by 1 person

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