Friday, November 16, 2007

Chanterelle Kale Linguine

1 Pkg linguine noodles
1 bunch kale
1/3 lb Chanterelle mushrooms
5 cloves garlic
3 Tbs butter
3 Tbs olive oil
1 tea salt
2 tea balsamic vinegar

Cook pasta per package directions... toss with warm water to stop cooking and prevent sticking.

Melt butter and add olive oil. This brings up the flash rate of the butter and makes it harder to burn. Add the garlic, minced. Add mushrooms and toss with garlic butter until they start to get soft. Cut up the kale in small pieces, and add after the garlic has started to clear along with the vinegar (sprinkle over the greens to spread it evenly). Add a splash of water if it starts to scald at all while cooking. Salt to taste and saute' until kale is done.

Toss with pasta and a bit more olive oil.

Top with some fresh grated Parmesan and fresh ground pepper.

It was so yummy! And a really good way to get my kids to eat dark leafy greens. ;)


Lizz said...

Yummy and perfect since it's mushroom time. I can pick mine up at our farmer's market. Although my fav. is to wildharvest.


Katie said...

That looks so good, want to come and make me dinner??? LOL....

Anonymous said...

OOh yummy, we have Kale in the fridge just waiting for a recipe

Lindsey said...

Oh, this looks great! We have two kale plants in the garden which are thriving. Now I have a new recipe to try with them.

Going Crunchy said...

That looks awesome! Shannon

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