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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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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Photo by XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France
Living In: Ames, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
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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Cooking Level: Expert

Home Town: Union City, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 14, 2008
Really Fantastic!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 19, 2008
Very good--I served it with sweet italian sausage.
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Cooking Level: Expert

Home Town: Cashmere, Washington, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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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