Tuesday, August 3, 2010

Pasta with Kale, Raisins and Toasted Pine Nuts

This Pasta with Kale, Raisins and Pine Nuts recipe is fabulous paired with gazpacho. Even people who don't like kale will be go back for seconds if you prepare kale using the method described in Greens Glorious Greens--one of my favorite cookbooks. This recipe is based on Greens, Glorious Green's recipe for Kale with Raisins and Toasted Pine Nuts which I then added pasta to. I really thought it was one of the tastiest meals I can remember. The nice thing about the Greens Glorious Greens cookbook is that they use oil very sparingly and the recipes are quite simple. It is a great cookbook to get for anyone who likes to cook because the recipes are delicious but it is relatively unknown so an avid cook might not already have it.

1/2 cup toasted pine nuts
2 bunches kale
4 cups water
1 Tablespoon extra virgin olive oil
4 garlic cloves
1/2 cup raisins
salt to taste
1 package tinkyada organic gluten free pasta

1. Toast the pine nuts on a sheet tray in a 325º oven until they are golden brown--about 5 minutes.
2. Wash kale and fold leaves in half in order to rip the hard stalk off so that only the leaves remain. Throw away the stalks and coarsely chop the kale leaves in 1/2 inch strips.
3. Bring water to a boil in a large pot and add chopped kale. Cover and cook in boiling water for 5 minutes to soften kale. Stir a few times.
4. Drain kale (you can save the liquid to drink if you want or to make garlic soup.) Rinse and dry pot and heat olive oil in pan. Swirl the olive oil to coat pan. Saute chopped garlic for 15 seconds and then add raisins and cook for 30 seconds until they puff a little but before they burn.
5. Add cooked greens and season with salt.
6. Set aside until pasta is cooked al'dente.
7. Add cooked pasta and toss together over medium heat. You can season with salt and pepper.

Serve with olive oil and goat cheese on the side.