I think I have been favoring one child over the other, in the kitchen that is.
With a growing vegetarian teenager in the house , I feel It’s my responsibility to make sure she strikes the right balance in her daily diet.
Because although she is a vegetarian, she sometimes doesn’t eat that many vegetables.
And I know given to her own devices, she would subsist mainly on carbohydrates and potato chips, hmmnn yep another carbohydrate!
So, I buy all kinds of nuts and seeds for her.
Tons of colorful fruit.
Make sure there is always a good selection of yogurt and cheeses in the fridge.
Try to get her to eat more eggs. Good source of protein.
Prepare dinners that I know will translate easily into her thermos for lunch the next day.
The lengths a Mother will go to for the health of their offspring.
Thank goodness I don’t have to worry one bit about the carnivores.
Luckily they eat anything I put on the table.
And if i can sprinkle some bacon on that veggie food for them that’s all it takes.
So when Bunny asked me to make this Spaghetti with Garlic and Kale last night, I jumped at the chance.
You see it fulfilled all of my requiements in the vegertarian and carnivore food departments.
Contained not just a vegetable, but the mother of all vitamin packed veggies – kale.
Tomato sauce, yep good, another veggie for Bunny.
Can be reheated in the thermos next day. Check, lunch for the next day solved.
And best of all, sprinkle some bacon on top and the carivores are excited.
It was such a hit with Bunny that she ate it very slowly, savoring every bite.
She loved it so much she wanted to make it last.
Sigh, I love it when that happens.
- 1 package of your favorite spaghetti (I used Le Veneziane gluten free, its fabulous)
- 6 Tbs olive oil, divided
- 6-8 roma tomatoes chopped, or a jar of prepared sauce (I don't judge, I like Gia Russa)
- 3-4 large garlic cloves, chopped
- 1 medium onion, sliced
- 1 bundle kale, washed, ribs removed and cut into bite size
- 1/2 tsp red pepper flakes
- salt and pepper to taste
In large skillet add 3 Tbs of the olive oil and onion.
Cook covered over low heat, stirring occassionally until onion is very soft and beginning to brown around edges, approx 8-10 mins.
Add kale in batches, stirring and flipping over with spatula as kale begins to wilt.
Once all kale is wilted add garlic (2-3 cloves) and red pepper flakes and cook another minute or two. Set aside.
In the meantime in another skillet add the remaining olive oil and chopped tomatoes.
Cooking until they begin to break down, approx 5 minutes.
Add 1 of the garlic cloves and salt and pepper to taste.
Or warm up prepared sauce.
In a large stock pot, bring water to boil for pasta.
Cook according to package directions. I tend to cook 1-2 minutes less than stated on package.
Add kale to tomato sauce, stir to incorporate. Turn heat to high.
Add drained pasta and toss to coat.
Serve with grated parmesan, and crispy crumbled bacon or prosciutto.