Reviewed: Sep. 28, 2008

Solid recipe with kale! Very flavorful dish - the peppers, garlic and kale all blend together very nicely. I made sausage on the side and was going to add it, but the taste of this dish stands on its own.

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spice of life

	Cooking Level: Intermediate
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Reviewed: Sep. 16, 2008

Phenomenal! I have taken it to three late summer gatherings and it has been a hit each time!

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J_Griff

	Cooking Level: Intermediate
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Reviewed: Sep. 16, 2008

Sun-dried tomatoes also go well in this and parmesan is a good substitute for the feta, if that's more your style.

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Kate


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Reviewed: Sep. 1, 2008

This was very good, but the kale cooks down a lot, so I suggest quadrupling it to 4 cups. I also suggest putting in only half the recommended amount of feta.

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LilithsMirror


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Reviewed: Jul. 27, 2008

Yum! I followed other suggestions to use 3 cups of kale and I'm glad I did as it really reduces down when you cook it. I used a green pepper instead of yellow so lost some color but the taste was the same. I also used 4 oz. of feta cheese and I think that was plenty; 8 oz would overpower the dish. This one's a keeper!

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tracylynn


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Reviewed: Jul. 22, 2008

Excellent recipe. I doulbled the Kale and spices and a little red hot pepper. I also used goat cheese instead of feta. This is definately a repeat as a main coarse or side dish.

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Adena Armel


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Reviewed: Jun. 30, 2008

Delicious. Used 1/2 the recommended feta cheese and thought it was perfect. Will probably add more kale next time.

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Mary


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Reviewed: Jun. 11, 2008

my first time trying this recipe out - i added a lot lot of kale and unfortunately a little too much cayenne. otherwise great!

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mk

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Durham, North Carolina, USA
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Reviewed: May 21, 2008

This was delicious!!! I added asparagus. I agree you need to add more kale at least 3 cups.

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zmkam


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Reviewed: Apr. 28, 2008

I've done this recipe a few different times, and its been well received by both my husband and toddler. I've actually done the variation suggested by another reviewer (used mushrooms instead of pasta) and it worked so well that it's now added as a permanent side dish on my weekly menu.

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Sass


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Reviewed: Apr. 26, 2008

I used Dino kale, ribs removed, and doubled the amount. I used Barilla Plus penne, and only used 1 red pepper. I also added 4 chopped green onions, green and white parts. I used a little less feta, I love feta but there was a LOT of it there. I always saute peppers first, and then add the rest so the garlic doesn't burn. It was very good. Also, I boiled the pasta in water in which I added paprika, garlic powder and cayenne. I didn't put the cayenne in the dish itself and it was spicy enough for me. Delicious!

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XVELVETX

	Cooking Level: Expert Home Town: Paris, Île-De-France, France Living In: Ames, Iowa, USA
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Reviewed: Apr. 20, 2008

Very good. Grated some Parmigiano Reggiano over it instead of Feta--didn't have any. Even better the next day. Ate it cold tossed with a little Italian dressing. Next time will add more kale since I'm suppose to get more greens in my diet.

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marysf

	Cooking Level: Expert
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Reviewed: Apr. 14, 2008

Really Fantastic!

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Kristan


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Reviewed: Mar. 4, 2008

This recipe was pretty good, but bland. I would probably double or even triple the kale next time, and also add more seasonings.

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Jen

	Cooking Level: Beginning Home Town: Ottawa, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Feb. 19, 2008

Very good--I served it with sweet italian sausage.

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SRKELZ

	Cooking Level: Expert Home Town: Cashmere, Washington, USA Living In: Tempe, Arizona, USA
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Reviewed: Feb. 18, 2008

Loved it! I made a few alterations; I used whole wheat pasta, added red onions, and tossed the pasta in a little more olive oil & garlic after it was done cooking!

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CHLOEFRANCIS


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Reviewed: Jan. 31, 2008

This was a great way to use up the Kale I had laying around. I used a lot more kale, a little less Feta, and added some kalamata olives (and a bit of the juice from the bottle). Turned out great. Was just as good the next day as a cold pasta salad.

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ANDIALEIGH


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Reviewed: Jan. 24, 2008

Wow, a popping good recipe - served as an accompaniment to vino & formaggio sausage on a bed of butter beans. This sweet pepper pasta toss with kale really hits the mark. Of course, I modified a here and there by 1. roasting and peeling my peppers, and 2. adding 1 tsp vermouth the last few minutes of cooking. An excellent vegitarian recipe - hearty enough for a cold winter's night, but at the same time, light enough for summer fare.

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AKrause

	Cooking Level: Expert Living In: San Ramon, California, USA
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