Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, lemon kale with orecchiette - vegan. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Lemon Kale with Orecchiette - Vegan is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Lemon Kale with Orecchiette - Vegan is something which I’ve loved my whole life.
Easy vegetarian kale recipes your whole family will love, from the award-winning Love and Lemons blog! Cold Sesame Noodles w/ Kale & Shiitakes. Here's our latest exploration of the theme: a hearty, spicy, and bold pasta that is wonderful after a long day of work in the garden.
To get started with this recipe, we have to prepare a few components. You can cook lemon kale with orecchiette - vegan using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon Kale with Orecchiette - Vegan:
- Get 1/2 sweet onion, diced
- Make ready 1 bell pepper, sliced
- Prepare 1/4 cup olive oil
- Get 1 zest of 1 lemon
- Get 1/4 cup lemon juice
- Prepare 1 tsp salt
- Get 3 cup kale, cut into strips
- Get 2 cup orecchiette pasta, cooked
Unlike most stews it is light, summery and full of lemony, garlicky flavour. It is also virtually fat-free, low in calories, high in protein and fibre and super healthy. It makes a wonderful lunch or dinner. Kale, the king of the leafy greens!
Instructions to make Lemon Kale with Orecchiette - Vegan:
- This vegan dish can be served as a side or entree depending on portion size.
- Prepare pasta following package instruction. 1 to 1 1/2 cups dry pasta should yield 2+ cups cooked. Cook until al dente.
- Heat olive oil in large skillet. Add diced onion, cook until onion behind to turn transparent.
- Add pepper slices. Continue cooking until onion starts to carmelize.
- Add lemon zest and lemon juice. Place kale in skillet, sprinkle salt on top. Saute until kale wilts, reducing in size.
- Once wilted, add pasta, mixing in until well coated by lemon oil mixture. Serve immediately.
Kale, the king of the leafy greens, some love it, some not so much, but I think we can all agree that kale is a nutritional power house. Using tongs, transfer to a rimmed baking sheet; let cool. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside. This Kale Salad with cheesy chickpeas and Lemon Tahini Dressing is a light and refreshing salad to pair with all your summertime potlucks. It's a simple massaged kale salad with a lemony, garlicky, tahini dressing.
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