Of course, kale “pasta” doesn’t taste like pasta. But for people who are avoiding carbs or grains or gluten, putting spaghetti and meatballs or their favorite pasta sauce on a bed of kale, actually makes for quite a tasty and satisfying (and healthy!) dinner.
I actually cook a few bunches of kale once a week to have on hand throughout the week and use in omelets, as a side with dinner or lunch or even as a bed of greens for a pasta sauce. This is also a great pasta substitute for people who are on the Atkins diet.
Kale “Pasta” Recipe
Fill large pot of water 1/2 full of water and bring to a boil. Add a teaspoon of salt or however much salt you would add to cook pasta.
Wash 1 or 2 bunches of kale in water. Kale is actually not that dirty, but it is good to rinse it or submerge it in a sink full of water.
Pile 3 leaves on top of one another and then roll them into a cylinder. This way you are cutting a tube of kale. It makes it a little easier than cutting the flat leaves. But you can also leave the leaves flat if that is easier.
Cut leaves into 1/4 inch strips. Place into bowl after cutting if you need to so that you have more room for cutting. Continue cutting until all the kale is in 1/4 inch strips.
Cook the strips of kale in boiling water for 5 minutes. Then drain and use as a base for tomato sauce as you would regular pasta.
This boiled kale is also amazing as a pizza “crust.” I know it sounds crazy, but sometimes I don’t have enough Udi’s gluten free pizza crusts for everyone, so I let the kids have the pizza and I use kale as my “pizza” base and top with daiya cheese and turkey pepperoni and serve with oregano, red pepper flakes and garlic salt.
(Disclaimer: My kids don’t eat boiled kale–although my five year old will eat kale chips. This is more WhatToFeedYourSelf than WhatToFeedYourKids!)
Related posts:
A Celebratory Bowl of Kale
Pasta with Kale, Raisins and Toasted Pine Nuts