Description
If you’re looking for an easy way to add more leafy greens to your diet, this is the perfect recipe. It is nutrient dense and supports a healthy gut. With just 5 ingredients, the kale sauce can be thrown together in under 15 minutes and is completely dairy free.
Ingredients
Units
Scale
- 1 bunch kale
- 1/4 cup extra virgin olive oil (divided)
- 1 leek (sliced)
- 2 garlic cloves (minced)
- 1/4 teaspoon chili flakes (optional)
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 8 oz dried gluten free pasta
Instructions
- Bring 3 quarts of salted water to a boil in a large pot over medium-high heat.
- While you wait for the water to come to a boil, place a medium saute pan over medium-low heat. Add 2 tablespoons of oil to the pan along with the sliced leeks. Cook for 5 minutes until the leeks are softened and translucent, but not browned.
- Add the minced garlic and chili flakes (if using) and cook for 1 more minute before removing the pan from the heat.
- Once the water comes to a boil add the whole kale leaves to the water and cook for 4-5 minutes until the stems are soft. Remove the kale from the water using tongs and place the greens in a blender.
- At this time, add your pasta to the boiling water and cook according to the box instructions.
- Add the cooked leeks to the blender along with the remaining 2 tablespoons of olive oil, salt, black pepper, and ¼ – ½ cup of pasta water depending on how thick you want your sauce. Blend until it’s smooth, adding more pasta water for a thinner sauce.
- Pour the kale sauce over your cooked pasta and stir to evenly coat the pasta with sauce. Season to taste with salt and pepper and enjoy!
Nutrition
- Calories: 217
- Sugar: 1
- Fat: 15.1
- Carbohydrates: 22.5
- Fiber: 1.6
- Protein: 2.6