Friday, January 15, 2010

winter luv

Beach Greens Winter Pasta


2 leeks (whites only), cleaned and thinly sliced

1 bunch kale

1 can white beans

3 strips center cut bacon (optional)

1 clove garlic

½ package crimini mushroom, thinly sliced

2 T. olive oil

3 T. good balsamic

2 c. dry shell pasta…or any other will work


-cook pasta as directed

-while pasta is cooking, chop bacon into thin strips and cook in large skillet until brown and crunchy (if you don’t eat bacon eliminate this step)

-remove bacon and place on paper towel, reserving the fat for cooking.

-sauté cut leeks in bacon fat until soft over medium heat (substitue olive oil for fat is desired)

-add chopped mushrooms and brown

-season with salt and pepper. If you’re going the bacon route, make sure you don’t over salt since the bacon will add more sodium to the mix

-clean kale, stack the leaves on top of each other and cut into chiffonades…or thin, ribbon like strips

-add kale and chopped garlic to pan to begin to wilt

-cook for aprox 7 minutes

-drain and wash white beans to get rid of all of the canning juices then add to the pan.

-cook for another 5 or so minutes to heat the bean thoroughly

-add bacon back to the pan

-drain pasta and mix with the vegetables to incorporate all flavors

-add balsamic 3T. or more depending on your taste

Beach Greens is the local CSA i subscribe too. this recipe i created was inspired by what came in my box yesterday and what i had laying the kitchen. it turned out REALLY good.
wintery. healthy. easy. try it!

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