From Bland to Bold: Elevating Kale in This Creamy Vegan Pasta

Massage It First: Before cooking, massage the kale with olive oil and a pinch of salt. This breaks down its fibers and mellows bitterness.

Use Lacinato Kale: Also called dinosaur kale, it's more tender and less bitter than curly varieties—ideal for pasta.

Blanch Briefly: A quick boil before sautéing softens the leaves and boosts color without making it mushy.

Balance with Acidity: A splash of lemon juice or apple cider vinegar enhances brightness and offsets earthiness.

Creamy Base Matters: Use a cashew or coconut cream sauce with nutritional yeast, garlic, and a pinch of nutmeg for that bold, savory profile.

Complement with Umami: Add sautéed mushrooms, sun-dried tomatoes, or miso paste to enhance savory notes.

Season Well: Don’t skimp on salt, pepper, or red pepper flakes—these simple spices do wonders.

Add Texture: Toasted nuts or breadcrumbs sprinkled on top give your dish crunch and contrast.

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