Radiant Beet And Kale Pasta Recipes
RADIANT BEET AND KALE PASTA
This recipe originally came from VeganChef.com. The original called for lacinato kale (aka dinosaur kale, the bumpy variety), but I used the variety I was growing- Siberian kale (a flat variety with a kind of scalloped edge). I'm sure any variety of kale would be fine.
Provided by LadyNomad
Categories Vegan
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
- Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
- Add the kale and garlic and saute an additional 3 minutes.
- Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat.
- Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
- Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.
- Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
- Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.
Nutrition Facts : Calories 436.5, Fat 7.3, SaturatedFat 1, Sodium 422.9, Carbohydrate 86.3, Fiber 14.3, Sugar 10.7, Protein 12.7
BEET GREENS AND KALE SAUTEED WITH BACON AND GARLIC
This is my first ever recipe to share - I created it only after I couldn't find one that intrigued me. This was the first time I ever used the greens of beets. It was amazing and I will definitely have this as a green staple in our house! I hope you enjoy!
Provided by elk137
Categories Side Dish Vegetables Greens
Time 18m
Yield 2
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.
- Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 7.2 g, Cholesterol 5 mg, Fat 8.9 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 407.7 mg, Sugar 0.5 g
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- Heat oven to 400 degrees. Lightly rub each beet with olive oil, then wrap it in foil. Roast for 40-45 minutes, or until beets are fork tender. Remove beets from oven. Allow the beets to cool for fifteen minutes. Then, run the beets under cold water and slip off the skins. This should be easy, but you can use a vegetable peeler to remove any stray pieces of skin. Chop the beets into 3/4” pieces and set them aside.
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- While the pasta is cooking, heat 1 teaspoon oil in a large sauté pan. When the oil is hot, add the garlic and let it sizzle for a minute, stirring the whole time. Add the kale, along with a few tablespoons of water and a nice pinch of salt. Allow the greens to cook and steam, stirring occasionally, for 4-5 minutes. The kale should be soft and bright green.
- Add the pasta to the sauté pan with the greens, along with the chopped beets and the cashew cream. Add the nutritional yeast. Stir everything well. Taste and add salt and pepper as needed. Divide the pasta onto plates and top with the toasted pine nuts. Enjoy right away.
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