The Local Kitchen

The Local Kitchen with Diane Reesor proudly

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Here’s a challenge: Cook with one of your least favourite ingredients and make it taste good. That’s what Diane has done in her no-waste kitchen with kale!

Kale with Olives and Pasta

• 1 large bunch kale, stem removed (reserve) • 6 slices bacon • ¾ cup purchased olive salad (muffuletta mix) • ½ cup chopped fresh basil • 1 large onion cut into slivers • 2 tbsp olive oil, divided • 1/3 cup raisins, soaked in water to plump • ¼ tsp. salt or to taste

Method

Cut kale stems into thin, diagonal slices. Cut kale leaves ½” thick ribbons. Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add bacon. Fry until crisp. Remove from pan, cool, then cut into ribbons. Set aside. Add 1 tbsp olive oil to pan drippings. Heat oil, add kale stems and onions. Cook, stirring often, until softened, add garlic. Add olive salad, hot pepper flakes and raisins. Toss. Add chopped kale leaves. Sprinkle with salt. Toss the kale leaves in with the rest of the mixture, so that the kale gets coated with olive oil. Cover the pan and reduce the heat to low until kale has wilted. Stir mixture a few times. Once kale is wilted add the fresh basil, reserved bacon ribbons, toss, then remove from heat. Serve over pasta, Sprinkle with grated Parmesan. Serve with roasted carrots or beets. • 2 cloves garlic, minced • ¼tsp.hotpepperflakes • Pasta of choice • Grated Parmesan • Roasted carrots or beets as a side Order online for free delivery or pick up.

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