Farmer's Market Meal: Pasta with Kale and Chickpeas

Saturday, Z. and I wandered through the Corvallis Farmer's Market. Our favorite vegetables to get at the farmer's market are kale, zucchini, peppers, and occasionally garlic. We normally do not buy anything when we go; we tend to window shop. It is free entertainment and a nice walk! I love the sights and smells of the market. I always stop near any basil and just smell the air (we are in the Willamette Valley, weirdness is just a part of the ambiance, here). There is nothing like freshly picked organic basil.

This particular Saturday, I bought a bunch of dark, beautiful Italian kale from our go-to kale vendor. I love all types of kale but Italian kale is very special. The leaves are a rich, dark green and are wrinkled. Imagine crinkling a piece of aluminum foil and then trying to smooth it out. Italian kale has a similar wrinkled look about the leaves. Another name for Italian kale is dinosaur kale. If I were trying to get a child to try kale, I would make up a silly story about dinosaur kale.

Kale is a great buy for us cheap folks. If you spend the extra time to cook them all the way, you can use the whole leaf, including the stems. Unlike spinach, which shrinks to a fraction of its original size when cooked, kale keeps its size and shape. Besides being a nutritional powerhouse, kale is delicious and filling.

For this recipe I removed the stems and only sauteed the kale, so the kale remained slightly toothsome. I like that texture but if you are looking for a more tender green, I would add a little more liquid to the pan, allowing the kale to braise. Either way is wonderful. Enjoy!

Pasta with kale and chickpeas for two
2 servings pasta
1-2 tablespoons olive oil

4 cloves garlic, minced
1/2 onion, diced
1/2 can chickpeas, drained and rinsed
1/3 bunch kale, washed, stems removed, and chopped into bite-sized pieces
1/4-1/2 cup of pasta cooking water

1. Bring water for pasta to a boil and cook pasta according to package directions. Reserve 1/4-1/2 cup of the pasta water before draining.
2. Meanwhile, heat olive oil over medium heat in a high-sided skillet. Add onions and season with salt. Cook until soft and translucent, about 5 minutes.
3. Add garlic, chickpeas, and kale. Stir and place a lid on the on the pan. Cook until kale is tender and garlic is done, removing lid to stir occasionally, about 5-6 minutes.
4. When vegetables are done, add pasta and pasta water to the vegetable mixture and stir to mix thoroughly. Season with pepper, salt, and red pepper flakes if desired. A spritz of lemon juice would make a lovely addition.