I feel like such a poser. For some reason I’m attracted to vegan and vegetarian cookbooks. And when I wanted to make something to go with the venison steaks DH would be grilling? I Googled “kale with pasta and pine nuts” I ended up at Two Little Vegans.
I apologize to the real vegans and vegetarians. I hope you don’t mind me liking your food, even if I do defile it with animal flesh on occasion.
As I was saying, I knew DH was going to grill venison steaks for dinner, but what to make with it? We have a boatload of potatoes in the garage but I just wasn’t in the mood. I wanted something a bit lighter, preferably that included greens. I have serious greens cravings these days. I thought I had some kale in the freezer from last summer. Hmm, maybe with pasta? Oh, pine nuts sound good too. So I Googled “kale with pasta and pine nuts” and up popped Two Little Vegans’ recipe for Kale Penne Pasta. There I discovered that they added caramelized onions and garlic to it. So I decided to go my own way, using that tidbit of info.
When I got home I realized there was no kale, only Swiss Chard. And I had no Penne, just orzo. Hence I ended up making Swiss Chard Orzo instead of Kale Penne Pasta. Which is pretty much the same thing as pasta with greens except it sounds so much more fancy when you use the specific ingredient names, don’t you think?
Ingredients:
- 1 lb whole wheat pasta (I used orzo)
- 1 bunch greens (I used Swiss chard)
- 1 onion, chopped
- olive oil
- balsamic vinegar to taste
- pine nuts (optional, but I love ’em)
- mushrooms (which I didn’t use this time but will next! I’ll probably just add dried mushrooms to the chard and pasta while it boils)
I boiled the Swiss chard along with the pasta according to package directions; sauteed a chopped onion in olive oil until it started to caramelize. Drain the chard and pasta (hint: you’ll need a SMALL mesh colander if using orzo, otherwise the orzo bits will go through the holes into the sink), add the onions, and sprinkle in some good balsamic vinegar for good measure.
The Verdict: Seriously good, even if I do say so myself. DH grilled the steaks with Char-Broil All Purpose Seasoning, 6-Ounce which added a saltiness that stood up to the stronger flavor of the Swiss chard (which, incidentally, was from either last summer or the summer before. Just a quick stir fry and vacuum seal and it stays in the freezer for a very long time!). I could have used a bit more balsamic so I’ll give a bit more of a drizzle next time. DH had seconds, which tells me he really liked it too, although he asked why I didn’t put mushrooms in it. Yes, that would have made it perfect.
This post shared at Tempt My Tummy Tuesday, Hearth and Soul, Delicious Dishes, Slightly Indulgent Tuesday, Real Food Wednesday
Yum! I love how simple this is but I can only imagine how decadent it tastes!
Dear Fellow Poser,
I know exactly what you mean! Try as I might to cook healthy and eat well, occasionally that carnivore rears its head. On such days I prefer to consider myself …um…well rounded 🙂
Thanks for linking to the Hearth and Soul Hop!
Wendy, I am so giggling at your vegetarian comment! I am a reformed raw vegan and I accept your apology! LOL Two things I adore about this recipe is the use of game meat, which I absolutely love for its flavor and nutrient content and the use of dark greens which I love more than chocolate! This is something I could dig right into! I am sharing this recipe on my hearth and soul hop highlights this week! All the best, Alex
My best cookbooks are raw foods with a few vegetarian books thrown in. Love them. Love my meat too…I get very cranky is I don’t have enough animal protein in my diet. I think it’s a great combination.
You mentioned freezing kale. I didn’t know it would freeze well. What do you do? I always have an abundance from my garden and I’d love to preserve some of it.
I use the stir fry method. I de-stem the kale, give it a rinse, and then lightly stir fry it in a pan until it wilts. Then, I put it in a freezer bag. Super easy!