If you don't like the recipe, modify it

Kale & spinach Pasta

Awhile back I found a recipe for a kale and goat cheese pasta. I thought "oh here's another way I can use up the goat cheese." But I guess I didn't read the directions before printing it off. Last night as I was reading the recipe while preparing the ingredients, I noticed that it said to put the kale, olive oil. lemon juice and goat cheese in a food processor and puree it. I decided that would be a terrible waste for the kale and so I varied considerably from the recipe.

I wanted to use up some things we already had on hand. So here's my modified version of this recipe:

1 bunch of kale
1 bunch of spinach (I had some spinach left in a bag from a previous meal.)
1 cup maui onions
fresh parsley (as much as you want)
garlic (as much as you like)
olive oil
1 cup goat cheese
1/2 cup milk
pasta (any type will work and as much as you like)
tomatoes (from Doug's garden)



Some ingredients


Boil water for pasta. Cook pasta per directions from box or bag.

In a skillet or wok, add olive oil and brown garlic, parsley and onions.

Add kale and cook until just wilted.

Add spinach and cook til just wilted. It takes longer to saute the kale so we added it before the spinach.

When spinach and kale are just wilted, add tomatoes.

Add goat cheese and milk. Cook until goat cheese blends in.

Then add pasta and stir.

I can think of a lot of variations to this recipe. That's what's fun about cooking. You can always make changes.




Using our wok



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