The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 11, 2009
This was super yummy but I made a few changes. I added 1 orange bell pepper, 1/4 cup chopped purple onion, and a pound and half of chopped chicken breast that I marinated for a few hours in a tomato garlic basil marinade. I also used whole wheat penne pasta. Super yummy and the kids ate it up!
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Hazel Green, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 26, 2009
My husband and I both loved this dish. We are always looking for good meatless dishes to add to our catalog and this one is a keeper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 24, 2009
This recipe was just fair for us...because we found it kind of flat-like it was missing something. I followed it as listed but since many people recommended using more kale I did increase that. To help make it pop we had to drizzle it with a little bit of italian dressing and sprinkle a bit of parmesan on it...only then did we feel like ti was "good." With some tweeking I will make this again but as a side dish to something like chicken. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 20, 2009
Excellent recipe! I added chicken andouille sausage for meat... delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 12, 2009
Really loved this recipe to used our garden full of kale. Loved that it only took a few minutes to put together. We're veggie nuts in our house so we increased the amount of Kale and pepper to aid more vitamins and veg. We also used a bunch of fresh basil instead of dried. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 11, 2009
this was quite yummy. i followed the recommendations and used 4 cups of kale, worcestshire sauce, olives and capers. since my csa box came with zucchini and garlic scapes i added those as well. i also used 1/3 cup of the cooking water for the pasta to make it a little more moist.
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Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 11, 2009
i accidentally used 16 oz of pasta, just threw in some more kale and spices and it was excellent. I will definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 23, 2009
I loved the recipe, but thought it needed a lot more kale! I also used mustard leaf w/ the kale and that worked great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 8, 2009
What a lovely colorful dish! I used what I had on hand (whole wheat penne, red, yellow & orange peppers and baby spinach. I also added a small chopped onion as well. I omitted the basil as I had none on hand. I seasoned the pepper, garlic and onion mix (I had about 2.5 cups of veggies) with red pepper flakes (maybe a 1/4 teaspoon). I added the spinach to the sauted vegetables for the last minute or so of cook time. I drained the pasta, reserving a cup of the cooking water. Dumped the drained pasta into the saute pan with the veggies, (wished I had used more than 1C of spinach!), added about a 1/4 C of the reserved pasta water along with about 3/4 C of crumbled feta. I served the pasta over a couple of handfuls of raw baby spinach. And topped with just a bit more feta. YUM! This will make my regular dinner rotation! I was very full and since I am only cooking for 1, there were about 3 cups of leftovers. I think it would be delightful served cold as well-maybe with a bit of sour cream added for moisture and more flavor. I am eager to try it with kale as well since kale is so healthy. I may make a special trip to acquire some kale from the farmer's market. Since I always have feta, tri-color peppers and baby spinach on hand (from Costco; this gives me a great, easy and satisying meal to make from those ingredients with leftovers to take for lunch or the next day. I generally make this recipie on my "meatless Monday" menu, though I think it would be good with some leftover
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 20, 2009
Great recipe - my first time cooking with Kale. I used a gluten-free rice pasta, and I didn't have feta, so I used goat cheese instead (I found with that I needed just a touch more olive oil.) Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 2, 2009
Quite delicious! I also quadrupled the amount of kale (love the stuff), used fresh purple basil, kalamata olives, habanero sauce (also love spicy), and an aged stilton instead of feta. There's a lot of room for experimentation with this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 8, 2009
Just made this. Eating it right now! I added lots of balsamic vinegar, paprika and olives. It's kind of bland on its own, so don't skimp with the seasonings! Also, like other reviews have said, the kale cooks down a lot. I used the entire head of kale and it was a good amount.
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Home Town: Fort Myers, Florida, USA
Living In: New Haven, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 12, 2009
This has a good taste but was a little "dry" as there is not real sauce. Increased the amount of kale to four cups and next time will add even more. Next time I will decrease the amount of pasta by 1/2. I will also make a few changes to the directions. Will saute the peppers until soft before adding the kale, garlic and seasonings. After combining the pasta, vegetables and cheese will add some pasta water to create a little "sauce" and make it a little creamier.
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 12, 2008
Really good! I followed others' suggestion to add capers, zucchini, and kalamata olives and I used an entire bunch of kale...so yummy!
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Cooking Level: Intermediate

Home Town: College Station, Texas, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 23, 2008
I am so glad I found this recipe or I probably never would have cooked kale. It looks beautiful and tastes great, and is good for you. I changed the cheese from feta to crumbled goat. Will make again and again.
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Cooking Level: Beginning

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 10, 2008
Very nice, basic recipe. I think that it could use touches to make it great, but is also good as is.
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Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 7, 2008
This was my first time ever cooking kale, although I don't have picky eaters in my family I was nervous. Everyone loved this meal! Even my 4 year old. They ate seconds and took it cold to school for lunch the next day. I will definetly cook this again. thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 20, 2008
MMMMMMMMM.........very satisfying. I didn't have kale, but used chopped collard greens instead, pretty much the same. Drizzled extra light virgin olive oil on top before serving. Perfect as a main dish or a side dish. So quick and easy to make, and I loved how colorful it was. Thanks!
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Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA
Living In: Gulf Breeze, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 15, 2008
I love this recipe. I made a few changes but the base of the recipe is excellent. I used spinach and mozzarella instead of kale and feta. I added onions in with the peppers and did not have any fresh garlic so at the end I added in a can of petite diced tomatoes with garlic and olive oil. It was delicious, fast, and simple. I will make this often.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 14, 2008
This recipe is a winner. It went over great with the fiance and our dinner guest, but I would make one small change in the future. I've always been a fan of crisp-tender veggies and am always worried about over-wilting greens, but I wasn't wild about the texture of the kale in this recipe - it was still a little too tough for my taste. Next time (and there WILL be a next time!), I'll chop the kale even smaller, and then cook it alone in the covered pan for a bit, so it will have time to sweat and soften without compromising the crispness of the peppers. If that doesn't work, I'll probably revert to blanching it quickly in the pasta water. Overall, this recipe is a great way to enjoy ultra-nutritious kale.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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