Lemon Kale with Orecchiette - Vegan. I like how the little orecchiette cup the capers and breadcrumbs. This recipe is vegetarian, easily vegan and gluten free. If you're a newly veganed looking for a quick healthy meal or a veteran vegan looking for something a little lighter after the holidays… I think you'll like this one.

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Orecchiette with Sausage, Kale, Garlic and Pine Nuts is a bold mix of flavors with a kick from red pepper flakes and spicy Italian sausage. Kale is quite bitter and sturdy, so needs cooked down with seasonings to develop flavor. I saute the kale with dry white wine, vegetable broth, garlic, oregano, red pepper flakes, and salt and pepper. You can have Lemon Kale with Orecchiette - Vegan using 8 active ingredients as well as 6 steps. Below is how we cook.

Components of Lemon Kale with Orecchiette - Vegan

Instructions. 1/2 of sweet onion, diced.
Step by step. 1 of bell pepper, sliced.
Directions. 1/4 cup of olive oil.
Directions. 1 of zest of 1 lemon.
Step by step. 1/4 cup of lemon juice.
Directions. 1 tsp of salt.
Guidelines. 3 cup of kale, cut into strips.
Directions. 2 cup of orecchiette pasta, cooked.

The kale becomes tender and flavorful and delicious! Once the kale is wilted, add in garlic and beans and warm through before adding the pasta. Kale is the star ingredient here. The slightly bitter taste of kale with lemon garlic sauce is just spot on.

Instructions To Make Lemon Kale with Orecchiette - Vegan

This vegan dish can be served as a side or entree depending on portion size..
Prepare pasta following package instruction. 1 to 1 1/2 cups dry pasta should yield 2+ cups cooked. Cook until al dente..
Heat olive oil in large skillet. Add diced onion, cook until onion behind to turn transparent..
Add pepper slices. Continue cooking until onion starts to carmelize..
Add lemon zest and lemon juice. Place kale in skillet, sprinkle salt on top. Saute until kale wilts, reducing in size..
Once wilted, add pasta, mixing in until well coated by lemon oil mixture. Serve immediately..

Mushroom ads flavour and meaty texture. Delicious Sauce: The best part here is the sauce. Butter, garlic, lemon juice and pasta cooking water together form the sauce here. It is especially nice in the summertime when fresh young kale greens are readily available. Choose smaller and younger leaves of kale—it will yield a more tender dish.

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