Pasta With Kale, Mushrooms, and Chevre


This dinner is another favorite. It will be even better when not just the kale but the garlic and goat cheese also come from here, but in the meantime I have to get most of the ingredients at the store just like everybody else.

1 bunch lacinato (aka dino) kale, chopped chiffonade

1 1/2 cups of sliced mushrooms (I like to use the organic sampler pack that has trumpet, clamshell and piopini mushrooms, but regular criminis will work)

3 large cloves garlic, minced

1 tsp chili pepper flakes

1/4 cup chevre

1/4 cup white wine

Zest of 1/2 a lemon

Pasta (long noodles like spaghetti or fettuccine are best)

olive oil, salt, pepper.

Prepare the pasta according to instructions

In a large saute pan, start with olive oil, then add the chili pepper flakes. Allow the flakes to warm up in the oil but not burn, then add your garlic and do the same.  Then add the mushrooms. Saute the mushrooms until they are soft and beginning to brown, then add the kale. Stir the kale to get it coated with the oil, throw a pinch of salt on to help it soften. Add your white wine, turn down the temp and let the mixture cook until the kale is the desired tenderness (I like it soft but not mushy).  When the pasta is done, don’t strain it, but instead use tongs or a pasta fork to transfer it from the water directly into the saute pan (this will retain some of the starchy water which will help thicken the sauce and make it stick to the pasta). When all the pasta is in the saute pan, add the chevre and stir until it’s completely melted and evenly distributed throughout. Add the lemon zest.  You can add a little more wine or pasta water to loosen the sauce if it’s too dry.  Salt and pepper to taste. Yum!

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