kale – In Good Taste

Baked Rigatoni with Kale

Maris Callahan — Sun, 11 Apr 2010 06:00:00 +0000

When I saw a recipe for baked rigatoni with kale on The Kitchen Sink Recipes, I was instantly smitten. It was love at first sight. The fact that the fancy words “rigatoni” and “kale” appear in this recipe didn’t trick me into thinking that it isn’t glorified macaroni and cheese. It has everything that the most delicious macaroni and cheeses have: a velvet cheddar-and-goat cheese cream sauce that begins as a roux, fat, tube-shaped pasta cooked to perfection and even a green vegetable for guilt appeasement. I healthy-fied this one a little bit, substituting whole wheat pasta for white, punching up the amount of kale by a cup or two and using reduced-fat cheeses and 2% milk for the sauce. Definitely a winner for a casual dinner party or one of those “cook on Sunday eat for three days” meals. Save Print Baked Rigatoni with Kale Author: Adapted from Kitchen Sink Recipes Recipe type: Cooking for a Crowd, Weekend Cooking, Worknight Dinners Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 6 Ingredients 1 pound tube-shaped pasta, like rigatoni 2 bunches (or about 1 pound) kale (or other hearty, leafy green, such as Swiss chard), thick stems removed […]

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Hearty Winter Vegetable Soup

Maris Callahan — Sun, 08 Nov 2009 17:00:00 +0000

Winter vegetable soup made with acorn squash, kale, chicken or vegetable broth, cannellini beans and thyme, topped with parmesan cheese. When I was in high school, I was at a local diner with my mother one night and she ordered a glass of white zinfandel. The waitress, confused, told her that they didn’t have white zinfandel, but they had the “pink kind.” Well, yes. White Zinfandel is tinted pink. Similarly, black kale is actually green. Growing up, eating green vegetables meant peas, string beans, broccoli and the occasional iceberg lettuce salad. Healthy, but not a lot of variety. Over the past few years I’ve discovered just how much I like spinach (especially in spinach and artichoke dip or baked penne with spinach and sausage) as well as how well Swiss chard complements whole wheat spaghetti. And now, I can sing the praises of kale, also. This soup only takes about fifteen minutes to prepare (which I will admit, does not include wrestling with your vegetable peeler and the acorn squash) and another fifteen minutes to simmer away on the stove. Even if you have an acorn squash that fights back, it’s a quick dinner and filling for a chilly night. […]

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