This is one of my favorite quick and easy dinner recipes! I used white pasta last night because it's what we had in the cupboard, but it's even healthier with whole grain pasta. Make sure you only wilt the kale, don't saute it until it gets all mushy and soggy! This is enough for two good sized dinner portions. I also served this with locally baked focaccia bread!
Ingredients:
Spaghetti (however much looks good, I never measure)
1-2 Bunches of kale, deveined and torn
6 sliced cremini mushrooms
3 Cloves garlic
Zest and juice of 1/2 lemon
Olive oil (enough to coat the bottom of your saute pan)
Directions:
1. Boil water and get your pasta cooking
2. Heat olive oil in a pan over medium high heat
3. Add pressed or sliced garlic to oil, then add kale and mushrooms
4. Saute garlic, mushrooms and kale until the kale has wilted to 2/3 of it's size, then add lemon zest and juice and distribute evenly throughout.
5. Drain pasta, add kale topping, serve immediately!
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