This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!
First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.
Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:
- 1 Tbsp. olive oil
- 1 tsp. butter
Prepare your vegetables:
- 1 large carrot, thinly sliced
- 1 large clove garlic (or up to 4 small garlic cloves), minced
- 1/2 small head of cauliflower (about 2 cups), roughly chopped
- 1 scallion (green onion), chopped
- 6-8 leaves of kale, chopped into 1″ squares (discard stems)
Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:
- 1 Tbsp. honey
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. low sodium soy sauce
- 1/2 tsp. Rooster sauce (hot chili sauce)
- 1/2 c. chopped walnuts
Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.
Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!
I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.