Kale Puttanesca

Kale Puttanesca

61 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Misha
Recipe by  Misha

“Healthy whole wheat pasta served puttanesca-style with emerald green kale and caramelized onions.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
  3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated Parmesan cheese before serving.

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Reviews (61)

Rate This Recipe
megabomb
46

megabomb

Fantastic flavour! I used less oil and cheese to lighten the recipe and - traditionalists, close your eyes! - I eliminated the anchovies. Instead, add 1 Tbsp tomato paste, 1 Tbsp extra capers, 1 Tbsp balsamic vinegar to cover the texture, saltiness and tang of the anchovies. Also used extra kale as others have suggested. Really delicious dish!

alisha_bakez
38

alisha_bakez

I work at a coffee shop that serves only vegan food cooked on the premises. We also cook 10-20 servings of each meal, so I won't account for my measurements. I try to work with whatever produce I have, which was the kale in this case. I sauteed tofu in oil, adding spices (mostly italian herbs) until the tofu was cooked. I cooked the onion, garlic, and red pepper flakes like in the recipe. I added crushed tomatoes and lots of spices and Italian seasoning. I added the Kale and used penne pasta. This came out delicious! This is a great recipe to reference even if you don't have all the ingredients. And guess what puttanesca mean??

Kori Higgins
22

Kori Higgins

I think that this meal is really good, but I did add at least 2 more cups of kale greens. They add a great amount of color and nutrition. I also used no salt added tomatoes and rinsed the anchovies so that I could reduce the sodium in this recipe. I will definitely make it again soon. Thanks!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 361 cal
  • 18%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 41.3 g
  • 13%
  • Protein
  • 15.4 g
  • 31%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

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