Hootie hoo it's hump day and I'm in tip top blogging shape and getting you a recipe mid-week! I'm almost as shocked as you are. Been in a bit of a funk trying to figure out marketing for Average Mom, how to get word out without annoying people and then trying not to get self conscious once I shove it out there. My key as I wanted from the beginning though, was to just be myself and I've stayed true to that. Also have been trying to take the time to learn my camera better and food is the perfect subject since it doesn't talk back or put it's hands in front of it's face when you ask it to smile.
This week it's garlic parmesan kale pasta. What you see is what you get with this one. Pulled it off Budget Bytes; a source I recently found that I'm slowly making my way through.
Easy to concoct: user friendly.
Cost effective: budget friendly.
I'm going to assume that most everyone who wants to make this will likely have everything on hand already (maybe minus kale and noodles like myself):
per my adjustments
2 bunches kale
1 lb thin spaghetti
3 tbsp olive oil
3 tbsp butter
2 tsp minced garlic (4 cloves)
¾ cup parmesan cheese
1 tsp salt
1 tsp pepper
1. First thing I did was boil some water for the noodles.
2. Wash and cut up your kale. Annoyingly enough, I had leaves already going bad after being in the fridge only 2 days.
3. In a skillet over medium heat add your olive oil, butter, and garlic and wait for butter to melt. Recipes always say to wait for the garlic to become fragrant, maybe it's because I always use pre-minced garlic but I feel like it's fragrant even before you start cooking it?
4. Once your butter has melted add in your mountain of kale and mix. Saute for about 6 minutes; until kale is wilted and dark green.
5. Since you've only used kale one other time in your life you will be surprised at how much your mountain instantly cooks down and wish you had bought a second batch to double the recipe entirely.
6. Drain and rinse your noodles when they are done and add into your kale skillet.
7. Season with salt and pepper.
8. Top with parmesan cheese when slightly cooled and toss.
9. Enjoy!
One thing I always have a problem doing with recipes like these (pasta with separate things to mix in) is that I can never seem to get a good ratio! The mixin's are usually clumped together, refusing to mix into the pasta.
This recipe didn't disappoint but it is definitely glorified butter noodles. In no way am I complaining! Everyone loved it and even the little ones enjoyed the crispy bits of kale so I consider it a win. And it was super easy going on the wallet to have as a filler meal during the week.
I fail to see how kale became so popular tbh, though.
Leia
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