Pasta with Kale and Carrots
8 oz. dried short pasta (whole wheat or regular; we love farfalle)
1 tablespoon grapeseed oil (or other sautéing oil)
2 medium carrots
½ red onion (optional)
2 small or 1 large bunch kale (we've been using a locally grown black kale)
2 ounces freshly grated parmesan
freshly ground black pepper
Bring a 4-quart pot of water to boil.
Wash kale, remove tough ends of stems, and roughly chop.
Heat about a tablespoon of oil over medium heat in a 12-inch skillet. Peel carrots and slice about ⅛ inch thick. Chop onion if using. Add onions and carrots and cook until softened and just beginning to brown, stirring occasionally. Add kale when the pasta is almost done and cook for 2-3 minutes, stirring frequently.
When pasta is al dente, reserve ½ cup cooking liquid and drain
Variation: This dish is also great with roasted tomatoes—not enough to make a sauce, but just enough to color the dish and add some extra brightness and flavor. Add them to the pan a couple minutes before adding the kale. (Of course, I recommend using tomatoes preserved from last summer, but I’m sure a jarred store-bought variety would also be good.)