Penne with Kale, Garlic, and Feta

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 to 6

In an attempt to help my friend Jason Suel make dinner from items in his pantry and fridge, we devised a recipe that with the help of fresh kale, garlic, and onions from the Appleseeds Teaching Garden is not only easy to make, but also delicious. I perused Jason’s options via facetime, I recognized several items from his pantry that included dry penne pasta, olive oil, vegetable broth, and roasted almonds; in addition to a leftover lemon and bit of crumbled feta cheese. that I knew could add brightness and depth to the evolving recipe.

A well stocked pantry can help ensure a delicious dinner tonight

While carefully social distancing, Mary Thompson and I walked the budding Appleseeds garden and found an abundance of leafy greens like spinach, Swiss chard, and kale; along with a few herbs, green onions, and garlic. Just like that, I had what I needed to create a delicious, simple recipe using just a few items from the pantry, fridge, and garden. I hope you enjoy it as much as we did putting it together - we’re using kale for this recipe, but feel free to substitute any hearty, leafy green…as well as any other seeds or nut if you don’t have almonds on hand; it’s also wonderful with sunflower seeds or toasted pine nuts. And finally, for a truly vegan version, simply omit the feta cheese. Enjoy!

Fresh picked kale from the Appleseed’s Teaching Garden in Fayetteville, Arkansas

Ingredients:

Kosher salt and freshly ground pepper, to taste
12 oz. penne pasta
6 Tbs. extra virgin olive oil
3 green onions, rough chopped with white ends separate
3 garlic cloves, minced
2 bunches kale, stems and ribs removed, chopped
1 cup low-sodium vegetable broth
1 cup. feta cheese, crumbled
1/2 cup roasted almonds, chopped
Grated zest, and juice of 1 lemon

Technique:

Bring a large pot of salted water to a boil. Cook the penne until al dente. Set aside 1⁄2 cup of the cooking water, then drain pasta well.
In a large pan over medium-high heat, heat 3 Tbs. of olive oil. Add the whites of the green onions, season with salt and pepper, and cook, stirring often, until golden brown, about 5 minutes. Add the garlic and cook until soft and fragrant, no more than 2 minutes longer. Add the kale, season with salt and pepper, and sauté until the leaves begin to wilt, about 3 minutes. Add the broth and cook until about half of the liquid is absorbed.
Add the pasta and the reserved cooking water to the pan and stir until combined. Add the remaining 3 Tbs. olive oil. Taste and adjust the seasoning accordingly, bearing in mind that the feta will add more saltiness. Transfer the pasta to a serving bowl and stir in the feta, lemon zest, juice, and remaining green onions. Serve immediately. Serves 4 to 6.