I was inspired to make this simple Kale Sauce recipe after a lovely lunch at Vancouver’s very own Farmer’s Apprentice. This recipe was so easy to make and is so delicious - I adapted this recipe from NYTimes Cooking website. I put this sauce on plain al dente whole grain pasta first the the next day I had it on soft boiled eggs! Yummy! Be sure not to overcook pasta to keep the GI profile low. I think the sauce would be great sautéed or roasted vegetables too.
INGREDIENTS:
1/4 cup extra virgin olive oil
4 cloves garlic, peeled and smashed
1 pound kale - ribs removed
ground pepper and Malden sea salt
DIRECTIONS:
Garlic/Olive Oil: In a small skillet over med-low heat, add olive oil and garlic and cook until garlic begins to turn lightly gold, careful not to burn the garlic - cook for about 5 minutes. Remove from heat.
Kale: Bring large pot of water to boil. Once water is boiling add kale and cook until tender and dark green about 4 minutes. Pull out kale and put directly into blender/vitamix (do not drain - you will need some of the water for consistency). Add garlic and oil to blender and blend until very smooth.
Serve over hot pasta, eggs or roasted veggies.
Enjoy!!
