Breastcancer.org is proud to present recipes from The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David and Kirstin Uhrenholdt (Grand Central Life & Style, 2010). Laurie is a very special friend and champion of Breastcancer.org. We’re pleased to share Laurie and Kirstin’s delicious, healthy recipes as part of Think Pink, Live Green!
Kale is rich in calcium and other vitamins, and is a very healthy addition to this pasta dish. Most kids haven’t even heard of kale, but you might be surprised by how much they like it.
2 large bunches kale
1 pound farfalle pasta
3 tablespoons olive oil
6 cloves garlic, slivered
1 1/2 cups sun-dried tomatoes from a jar, drained, rinsed, and coarsely chopped
1/2 cup pine nuts, toasted
Salt and pepper or red pepper flakes
Freshly grated Parmesan cheese
TO MAKE SIX SERVINGS:
Fill a large pot with water. Bring it to a boil, then salt it so it tastes like the sea.
Remove the stems from the kale. Stack all the kale leaves on top of one another, roll them into a fat cigar, and slice it into thin slices. Or just chop, chop, chop it all – that works, too.
Throw the kale into the pot for 4 minutes, then remove with a slotted spoon or tongs and drain well. Put the pasta into the same pot of water and cook according to the package directions.
While the pasta is boiling, drizzle a large pan with the olive oil, heated over a medium flame until shimmering, add the garlic, and gently sauté it until golden and fragrant.
Toss in the kale and the sun-dried tomatoes, cooking until the kale is tender and the sun-dried tomatoes are soft and bright.
When the pasta is done, drain it, reserving a few tablespoons of the cooking water.
In a large bowl, combine the pasta with the kale and the remaining ingredients. If you want to moisten it a bit, you can use the reserved cooking water. Serve with a lovely mixed green salad.