Michelle shared a Kale Pesto Pasta for the main course at the South Arm Older Adults Cooking Club.
Here are some facts about kale that Michelle shared with us:
- Kale has been cultivated for more than 2,000 years. Popular in Europe during Roman times and the Middle Ages, it arrived in the United States in the 17th century.
- Kale belongs to the same family as cabbage, Brussels sprouts and collards.
- Kale for snack. Kale chips are a nutritious, easy to make snack.
- Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.
- One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C and K.
- For the best flavour, kale must be harvested after the first frost. This ensures some of the starches are turned into sugars.
- Types of kales are differentiated by color (green, white, purple, or bluish green) and leaf shape.
- Kale contains lutein, a type of carotenoid (an organic pigment) responsible for the plant’s color and nutrients. Lutein helps keep eyes and vision healthy. From Webmd.com.
- 1 bunch lacinto kale or other kale or hearty green
- 10 oil packed anchovies, optional
- 2 garlic cloves
- 1/3 cup olive oil
- fresh ground black pepper
- 1/3 cup mascarpone or heavy cream or soft cream cheese
- 1 pound penne rigate
- 1 cup frozen peas
- parmesan cheese
- 1 cup pasta water, to thin
Source: this recipe is adapted from Gwyneth Palthrow’s My Father’s Daughter cookbook