Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

I am able to grow kale year-round here in Southern CA. This dish came about after I picked a huge amount and made a double batch of kale salad.  I decided I wanted something a bit more substantial for dinner and having twice as much kale salad as I normally make, this pasta was what came to mind. It's very good!  The salty feta with lemon and basil, the crunch from the toasted sunflower seeds makes a refreshing pasta dish.

Fusilli with Lemony Kale, Toasted Sunflower Seeds and Feta

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Serves 6-8 

 

1 pound kale (1 large bunch, I use Lacinato Kale)

Juice from 2 lemons

4 garlic cloves, minced

½ cup toasted sunflower seeds

4 TB extra-virgin olive oil

½ tsp salt

¼ tsp crushed red pepper flakes

½ cup feta cheese (I used sheep’s milk feta)

Fresh Italian basil leaves, torn

1 pound dry fusilli or penne pasta (I used a bit of both)

Cook pasta according to package directions. While your pasta is cooking, strip the kale from the stalks, rinse well in cool water, and dry well.

  

Slice kale into small pieces and place in large, shallow serving bowl. Pour the lemon juice and olive oil over the kale.  Massage this into the kale by rubbing between your fingers; I use food grade, gloved hands for this so the lemon won’t hurt my hands! It will take about 5 minutes to get the kale soft; it will look much darker and very shiny in color when you are finished.

Add the minced garlic, crushed red pepper flakes, and feta cheese to the kale, toss lightly and season with salt and pepper. Add the cooked, drained pasta to the kale mixture. The pasta should still be hot when you add it to the kale mixture.

Sprinkle with the toasted sunflower seeds, some fresh torn basil leaves, and check for the need of additional lemon juice, feta or seasoning.   Now you're ready to serve.

Lemony Kale with Feta and Toasted Sunflower Seeds

Tuscan Kale & Cannellini Bean Salad

My salad was inspired by a recipe that I found on Dr. Weil's site.  I have made his version many times since.  Today I decided to add some Cannellini beans to the mix which resulted in this recipe.

2 bunches of Lacinato Kale, washed dried and center stem removed (about 6 cups)
2 - 4 Tbsp Fresh Squeezed Lemon Juice
Zest from one Lemon
2 - 4 Tbsp excellent quality Extra Virgin Olive Oil (I used 2 Tbsp)
2-3 cloves fresh Garlic, minced
1 ounce (about 1/3 cup) finely grated Asiago or Parmesan Cheese
9 ounces cooked, drained Cannellini Beans. If using canned, rinse under cool water and drain well. (use the no salt added)
A few grinds of fresh Black Pepper
Sea Salt to your taste

In a 2 qt bowl place the olive oil, garlic, lemon juice, sea salt, black pepper and mix lightly.  Stack the kale leaves and slice very thin and cut into bite size pieces.  Toss Kale into the bowl with the olive oil, garlic, etc. and massage the leaves to incorporate the lemon juice.  This process will soften the leaves and make them a dark, rich color. Toss and mix in the grated Asiago Cheese and Cannellini beans.  Cover and let stand at least 5 minutes, the longer the better. I generally make this a few hours before I plan on using it, cover and refrigerate until ready to serve.

Here is a video of Dr. Weil at True Food Kitchen making Tuscan Kale Salad. I have omitted the red pepper flakes as I did not like the punch it gave to my salad. I also omitted the bread crumbs as I didn't feel it needed it. But try it that way first, and see what you think or add a little to one serving.

**(Tbsp=tablespoon)

Cleaned kale with center stem removed, ready for chopping.

Lacinato kale has a flatter, longer leaf than traditional curly kale. Be sure to give this one a try, but if you have trouble finding it you can always use the curly leaf varieties.