Mmmm, the perfect winter dish.
It’s full of carbs (but remember, they’re not all bad!) and the massive amount of kale helps even it out and keep it green and healthy!
1 large bunch kale, destemmed
1 lb brown rice penne, cooked
4 cups cubed Yukon gold potatoes, steamed
3/4 cup shredded Gruyere cheese
3/4 cup onion, chopped
4 cloves garlic, minced
4 tbsp olive oil
2 tbsp lemon juice
2 tbsp fresh chopped basil
1 tsp sea salt
1/4 tsp black pepper
- Preheat oven to 375 degrees
- In a food processor pulse together the kale, basil, oil, lemon, onions, garlic, salt and pepper until it forms a thick green paste
- In a large bowl mix together pasta and potatoes, mashing the potatoes a little
- Stir in the kale pesto until full blended
- In a 13 X 9 casserole dish, pour in the mix and top with Gruyere
- Cook at 375 degrees for 25 minutes
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