“Olympic Airways” From the Foals album Antidotes
A Palindrome, In Pictures
Breakfast: Overnight Oats (1/3 cup oats, 1/3 almond milk, 2 tbsp flax seeds, 3 strawberries, 1/2 banana, splash vanilla, drizzle pure maple syrup)
Snack: Asian Market Cracker Find
Lunch: Spicy Kale and Right Foods Roasted Peanut Noodle
Snack: Another Bowl of Spicy Kale
Dinner: Spicy Kale with Tofu
Dessert: Undernight oats? (i.e. raw overnight oats)
So my day (minus the random crackers) was basically a palindrome: starting out with oatmeal, then lots and lots of kale, and ending with more oatmeal. It’s a little weird, I know, but I craved last night’s lemony, spicy kale ALL DAY. And when I was fixing tomorrow morning’s oats, I couldn’t help but make myself a bowl right then. Cold oats are freakishly good!
Side note: I chopped off my ginger locks today!
Spicy? Kale Yeah!
Kale and I have been pals for quite some time. Check out FoodFash circa January 2010 for some impressive kale stats and some not so impressive photos!
Tonight was my first kale in the kitchen sans recipe experience.
I’m pleased to report this recipe kicks some serious tail!
FoodFash’s Spicy Kale Pasta
1 Serving of Brown Rice Pasta
2 Tablespoons Olive Oil
3 Cloves Garlic, Crushed
Juice of 1/2 to 1 Whole Lemon
1/2-3/4 Teaspoons Red Pepper Flakes
1 Huge Handful Kale Leaves, Chopped
Salt & Pepper to Taste
Warm olive oil over medium heat and add garlic. When the garlic is brown, add lemon juice, red pepper flakes, and kale. I used a whole lemon and 3/4 teaspoon of red pepper flakes, but if you’re sensitive to either tartness or spice, reduce these quantities a bit.
When the kale is wilted and a tad crispy, add the brown rice pasta.
Stir until pasta is coated and serve.
Seeing that I have approximately two pounds of leftover kale that I refuse to let go to waste, I’m super stoked to make this recipe again. I’m also wondering if halving the oil and ditching the pasta will make a tasty cold Kale salad…
Have a favorite kale recipe? Do share!