- 1 bag of kale, washed and chopped
- 1 bag of shiitake mushrooms, stems removed and caps thinly sliced
- 1 cup of freshly shelled (or frozen) edamame
- 1 diced onion
- 2 cloves of garlic, minced
- 2 tablespoons of finely chopped fresh herbs (parsley, summer savory, sorrel, rosemary, thyme, etc.)
- 1 stick of unsalted butter
- Sea Salt
- Lemon and/or white wine
- Aproximately 2 oz of dry pasta per desired serving (or freshly made pasta if you have the time and energy!)
Set a large saucepan of salted water to boil for the pasta.
In a medium saucepan, melt 2 tablespoons of butter on medium-high heat, and add the kale. Stir while cooking until the kale wilts and turns a bright green color. Add sea salt and pepper to taste. Remove from heat and set aside.
In a small skillet, melt 2 tablespoons of butter and sautee the shiitake mushrooms, onion and edamame until soft. Remove from the skillet and set aside. Add 2 more tablespoons of butter to the skillet with the garlic. Sautee until soft, then add some white wine, a little fresh lemon juice and salt to taste. Let simmer until the alcohol mellows and remove from heat.
When the pasta is cooked, pour into a collander to drain, then return to the pot. Add the remaining butter and toss with the fresh herbs until the butter is melted and the herbs are well blended into the pasta. Add the kale, mushrooms, onion and edamame, as well as the garlic and wine sauce. Toss together until well blended. Season to taste.
Serve with pan seared sea scallops and garnish with grated parmesan cheese.
Filed under: Seasonal Food Recipes on June 23rd, 2009 |