<< Back

Creamy Kale Pasta

A way to get kids to eat more leafy greens!

1 bunch kale
pasta
2 tbsp butter
2 tbsp flour
2 cups milk
feta cheese

  1. Get 2 pots: one is for boiling kale and then boiling pasta, and the other is for making the béchamel.
  2. In one pot of salted water, boil 1 bunch of kale until tender.  Remove from water and set aside to drain (you don’t need to press the water out or anything).  Then you can use the same boiling water to boil your pasta.
  3. In the other pot, melt 2 tablespoons of butter, then whisk 2 tablespoons of flour into it for 2-3 minutes (whisking the entire time).  Then slowly add 2 cups of milk (I usually do 1%, although you can make it richer if you want) while whisking constantly and bring to a simmer, whisking occasionally.  Simmer (whisking occasionally) until the sauce is thick enough to your liking (probably less than 10 minutes).  Throw some salt and pepper in the sauce.
  4. Put the kale and sauce in a blender (a standard blender should fit it all in one batch) and blend until smooth.  Return the sauce to the pot, taste for salt and pepper, and warm up a bit more if needed.  Add cubes of feta to the sauce (and/or stir in some melty cheese, like swiss), then pour over pasta. 
CSA Snapshot

Mailing list sign-up