Recently I bought some baby kale. Yup little tiny baby leaves of kale. Very adorable.
Raw it tasted kind of like a mild cabbage. I love all veggies so it was cool with me.
Hmmmm but what to do with it?
I made a greek salad using some of the baby kale as my “lettuce” – good but maybe not for the non-adventurous.
I decided that the rest of it should be treated as I would with baby spinach… throw it in at the last-minute of a “quick pasta dish.”
These kind of dishes are quick and you can use whatever you might have on hand for veggies… frozen peas, canned beans, squash….whatever you have. I happen to have some fairly decent fresh tomatoes on hand. (A miracle during the winter in New England!)
I sautéed some onions, garlic and kielbasa in olive oil, and threw in some “Al Dente” cooked bow tie pasta. ( I used the multi color veggie pasta.) The fresh tomatoes, cut into big chunks, went in just to heat up and release some juice along with a generous amount of dried Italian seasoning. Last but not least, the baby kale. Just long enough to start to wilt it.
Serve in big bowls with some freshly grated Parmesan cheese and you have a winter dish that just “hints” a little bit of summer!