You are here

Kale With Fusilli And Roasted Garlic

Healthycooking's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1789 Calories from Fat 338

% Daily Value*

Total Fat 43 g66.1%

Saturated Fat 12.8 g63.9%

Trans Fat 0 g

Cholesterol 107.4 mg35.8%

Sodium 1721.1 mg71.7%

Total Carbohydrates 268 g89.3%

Dietary Fiber 19.7 g78.6%

Sugars 11.5 g

Protein 82 g163.5%

Vitamin A 1400.6% Vitamin C 908.9%

Calcium 132.2% Iron 78.9%

*Based on a 2000 Calorie diet

Kale With Fusilli And Roasted Garlic Recipe