Kale Sauce on Pasta: notes
Jan. 11th, 2007 05:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
velvetpageI took the recipe previously posted, played with it, and came up with something definitely edible but in need of some improvements. So, what I did, and what I plan to do next time:
1 tbsp margarine
2 cups milk
3 tbsps flour
dash each of basil, thyme, garlic powder, pepper
salt to taste (I used about a tsp)
2 tbsp grated parmesan
1 cup, maybe 1 1/2, steamed kale
Spiral pasta, I used one package and had leftovers
First I steamed the chopped kale, and put the water on for the pasta. While that was coming to a boil, I melted the margarine and put most of the milk on to heat, and spiced it. I mixed the flour with the milk until there were no lumps, and when the milk got to "scalding stage" (that is, hot enough to coat the spoon, not yet boiling) I added the flour and milk mixture. As it started to thicken, I added the cooked kale and continued to stir forcefully. Meanwhile, the pasta water had boiled so I cooked the pasta. The sauce was thickened and ready a couple of minutes before the pasta, but not long. To serve, I spooned the pasta into bowls, added sauce, and topped it with more parmesan.
To change: Cheese makes Almost Everything taste better. I'd add parmesan earlier, or maybe some grated mozzarella, and more of it to make something more like a light cheese sauce. I'd also serve it with chicken, maybe mixed in, more likely baked with a Greek salad dressing as a sauce. Feta might taste good in this sauce, as well, or maybe crumbled over top.
It was yummy, it used up more than half my kale, and it was extremely healthy. I'm pleased on all fronts.
And Elizabeth didn't hate it, which is always a plus.
1 tbsp margarine
2 cups milk
3 tbsps flour
dash each of basil, thyme, garlic powder, pepper
salt to taste (I used about a tsp)
2 tbsp grated parmesan
1 cup, maybe 1 1/2, steamed kale
Spiral pasta, I used one package and had leftovers
First I steamed the chopped kale, and put the water on for the pasta. While that was coming to a boil, I melted the margarine and put most of the milk on to heat, and spiced it. I mixed the flour with the milk until there were no lumps, and when the milk got to "scalding stage" (that is, hot enough to coat the spoon, not yet boiling) I added the flour and milk mixture. As it started to thicken, I added the cooked kale and continued to stir forcefully. Meanwhile, the pasta water had boiled so I cooked the pasta. The sauce was thickened and ready a couple of minutes before the pasta, but not long. To serve, I spooned the pasta into bowls, added sauce, and topped it with more parmesan.
To change: Cheese makes Almost Everything taste better. I'd add parmesan earlier, or maybe some grated mozzarella, and more of it to make something more like a light cheese sauce. I'd also serve it with chicken, maybe mixed in, more likely baked with a Greek salad dressing as a sauce. Feta might taste good in this sauce, as well, or maybe crumbled over top.
It was yummy, it used up more than half my kale, and it was extremely healthy. I'm pleased on all fronts.
And Elizabeth didn't hate it, which is always a plus.
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(no subject)
Date: 2007-01-12 12:46 pm (UTC)(no subject)
Date: 2007-01-12 01:51 pm (UTC)