Sauteed Kale 'Caesar' Salad with Crunchy Conchiglie Croutons
Monday, May 20, 2013
If a food could ever be considered 'in' it's kale. It's so trendy at the moment. Like Instagram or wedged sneakers, no one really knows why, but that's what's cool. This is one of the reasons I haven't posted any thing kale related yet. I wasn't sure I could pull it off, or if I was quite cool enough.
Jokes aside, I do know why kale is so topical at the moment. Because, it's really just very good. If you haven't had it, I'd describe it as a mix between spinach and broccoli because its like a leaf but it doesn't get all soft and soggy as soon as it get's near any heat. It's perfect for salads instead of lettuce because it's such a good source of fibre and protein. Enough info though, I'm sure you know all about it since it's so cool at the moment.
This dish is the perfect combination of healthy and satisfied. It's essentially a salad but every so often you get a 'refreshing' bite of crispy pasta, so there's no complaining about an empty stomach later on.
A kale caesar salad is one of the most popular things to make with kale, as well as kale chips (which my sister www.beautyandsomebeef.com does really well). I decided to go with my own little twist on a kale caesar. It's way less calories and slightly sautéing the kale removes the slightly bitter taste it can sometimes have.
|Wash and dry kale|
|Once boiled add the olive oil, grated parmesan, salt and pepper|
|Place pasta shells on a baking tray with parchment paper|
|Saute garlic on low heat in a large pot|
YOU WILL NEED:
1 CUP CONCHIGLIE OR PASTA OF YOUR CHOICE
1 LARGE PACK KALE
1 CLOVE GARLIC, CRUSHED
3 TBSP LEMON JUICE
ZEST FROM 1 LEMON
2 TBSP TOASTED PINE NUTS
25G GRATED PARMESAN
SALT AND PEPPER
Pre-heat oven to 250 Degrees C or 400 F while washing kale. (Make sure it's thoroughly dried).
Boil the pasta with the instructed time on the packet.
Drain the pasta and add 1 tablespoon of olive oil, approximately 2 tablespoons of grated parmesan and a pinch of salt and pepper. Spread evenly on a baking tray and bake for 10 minutes and then grill for 2 more minutes. Keep a close eye on them so they don't burn.
In a large pot, sauté the crushed garlic on a low heat in 2 tablespoons of olive oil. Make sure the garlic does not brown but gets softer. Add the kale and toss the olive oil and garlic until it's evenly covered.
Remove from heat and continue to toss. The kale should get slightly softer but should still be in leaf form. Add lemon juice, more lemon zest and more of the grated cheese. (Leave a little bit for the end to sprinkle on top.
Toss in the toasted pine nuts, conchiglie croutons and sprinkle with some more lemon zest and parmesan. Sprinkle with a pinch of salt and pepper.