I had lots of kale from our CSA box, 1/2 lb of pasta left over from when I made the sausage n mushroom pasta, lemons from our tree, and an open bottle of white wine.
Sorry, I don’t have a picture because I was doing 20 things at once and slightly overcooked the kale, which made the whole dish un-picture-worthy, but it was delicious nonetheless.
1 bunch of kale
1 onion, chopped
6 cloves of garlic, sliced
3 Tbsp olive oil
1 Tbsp butter
1 tsp salt
1/2 cup white wine
1/2 tsp pepper
juice of one lemon
1 lb shrimp
1/2 lb pasta, cooked al dente
parmesan cheese to sprinkle on top
- Place onion in pan with oil, butter, and salt over medium heat.
- When onion starts to soften, add garlic.
- Stir mixture periodically as you chop your kale (I had Red Russian, so that’s what I used, but I think pretty much any of the kales would be good in this recipe).
- When bunions (the base of onions and garlic – term coined by Dan) have started to brown, add peppers, wine, and lemon juice.
- Cook over low to medium heat, stirring periodically, until the mixture reduces to a nice creamy looking sauce.
- Add shrimp and cook for just a few minutes, then add kale, tossing/stirring mixture to make sure everything is nicely coated with the sauce.
- Serve over pasta (or rice or risotto if that is your preference), or just as is. Sprinkle with fresh parmesan.
Vegans AND Vegetarians, You’re in Luck!!
This is also delicious without the shrimp or butter. I’ve made it and I know. Trust me – you will not be disappointed. Just the kale in the sauce, with the onions and garlic – that really is a delicious meal.