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Kale With Fusilli And Roasted Garlic

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  Whole garlic head 1
  Kale 1 Pound
  Water 3 Quart
  Canned low salt chicken broth 10 1⁄4 Ounce (1 Can)
  Fusilli 3 Cup (48 tbs), uncooked (Twisted Spaghetti)
  Extra virgin olive oil 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Dried crushed red pepper 1⁄4 Teaspoon
  Grated fresh parmesan cheese 1⁄2 Cup (8 tbs)

Preheat oven to 350°.
Remove white papery skin from garlic head, and separate cloves.
Peel cloves, and wrap in foil; bake at 350° for 30 minutes or until tender.
Set garlic aside.
Remove stems from kale, and wash leaves thoroughly.
Pat leaves dry, and coarsely chop to equal 3 cups.
Combine water and broth in a large Dutch oven; bring to a boil.
Add kale; cook 5 minutes or until tender.
Drain kale, reserving cooking liquid.
Return cooking liquid to pan; bring to a boil.
Add pasta; cook 8 minutes or until tender.
Drain pasta, reserving 3 tablespoons cooking liquid.
Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well.
Spoon pasta mixture onto individual plates, and sprinkle with cheese.

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Kale With Fusilli And Roasted Garlic Recipe