Sautéed Kale 'Caesar' Salad with Conchiglie Croutons
A delicious, hearty salad with lemon, parmesan, pine nuts and crunch pasta croutons
- 1 CUP CONCHIGLIE OR PASTA OF YOUR CHOICE
- 1 LARGE PACK KALE
- 1 CLOVE GARLIC, CRUSHED
- 3 TBSP LEMON JUICE
- ZEST FROM 1 LEMON
- 2 TBSP TOASTED PINE NUTS
- 25G GRATED PARMESAN
- OLIVE OIL
- SALT AND PEPPER
Pre-heat oven to 250 Degrees C or 400 F while washing kale. (Make sure it's thoroughly dried).
Boil the pasta with the instructed time on the packet.
Drain the pasta and add 1 tablespoon of olive oil, approximately 2 tablespoons of grated parmesan and a pinch of salt and pepper. Spread evenly on a baking tray and bake for 10 minutes and then grill for 2 more minutes. Keep a close eye on them so they don't burn.
In a large pot, sauté the crushed garlic on a low heat in 2 tablespoons of olive oil. Make sure the garlic does not brown but gets softer. Add the kale and toss the olive oil and garlic until it's evenly covered.
Remove from heat and continue to toss. The kale should get slightly softer but should still be in leaf form. Add lemon juice, more lemon zest and more of the grated cheese. (Leave a little bit for the end to sprinkle on top.
Toss in the toasted pine nuts, conchiglie croutons and sprinkle with some more lemon zest and parmesan. Sprinkle with a pinch of salt and pepper.
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