This is one of those dishes that takes little to no effort to get on the table. Think 2 little girls running in the house completely famished after T-ball practice and presto-change-o, hot bowls of pasta {and greens!} ready in practically no time. With all of the fresh kale from my mom's garden, here is yet another way to enjoy the spring greens. If you are wondering if I am on a kale kick, check out this, this, and this!
Both fresh and pre-made breadcrumbs will work just fine. I happened to have really good homemade bread leftover from a Mennonite grocery store visit that made this even better than grocery store pre-made breadcrumbs. My 6 year old had seconds, while the husband finished off the pan.
Homegrown kale at it's freshest!
Serves 4
- 1 pound linguini
- 2 garlic cloves, minced
- 3 slices of day old bread, crumbed
- 1/2 cup olive oil
- 5 c. kale, chopped
- 1/2 cup fresh parmesan cheese
- salt and pepper
- red pepper flakes (optional)
- feta for sprinkling on top
- lemon slices for garnish
- Process bread in a food processor until it’s about the consistency of coarse cornmeal.
- Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
- Add the kale to the frying pan with a little bit of the pasta water and sauté quickly. Add red pepper flakes if you like it with a little kick.
- Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan, sprinkle with feta, give a quick squeeze of lemon, and serve.
