After my fun cottage weekend I was gifted with a ton of kale. Kale isn’t something that I would normally buy so I wasn’t too sure what to do with it. Of course I could prepare it like I would spinach or some other dark, leafy green but I wanted some a bit different. I took to the interwebs and found this recipe courtesy of Gourmet.
I’ve always had a thing for Mediterranean flavours so the combination of feta, olives and greens sounded perfect. There was this great saltiness from the olives and feta and a nice brightness from the lemons. As this dish is basically assembled raw, it’s in your best interest to buy good quality olives and feta. Oh, I also added some extra garlic because 1 clove didn’t seem like it would be enough. PLUS the dish is vegetarian… always a bonus.
This recipe is super easy and perfect for a weeknight. It might also be a great dish for a picnic because leftovers were almost better than when the dish was first prepared. I love recipes like that!
Penne with Greens, Olives and Feta
1/4 cup chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 ounces penne
5 tablespoons extra-virgin olive oil, divided
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 ounces)
1/4 cup chopped fresh Italian parsley
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 ounces penne
5 tablespoons extra-virgin olive oil, divided
1/2 cup coarsely chopped pitted Kalamata olives
1/2 cup crumbled feta cheese (about 3 ounces)
Mix parsley, lemon peel and garlic in small bowl; set aside.
Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. Return water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add greens and 3 tablespoons oil and toss. Stir in olives, feta, and enough reserved pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 tablespoons oil. Sprinkle with parsley mixture and serve.
Bon Appétit
April 2008
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This looks yummy. I love kale. The recipe looks easy enough, I’ll give it a try.
You should try and make baked kale chips! They are easy to make and you can add whatever sort of flavor you like – cheesy or spicy or salty, etc…
This looks so good! I love anything with feta cheese and olives. I will have to try this recipe soon! Yummy!
What a great way to use kale! I’ve just started cooking with it a lot over the past year and love it. I definitely need to try tossing it with some pasta like this.