Earlier I took a hike across my little canyon and up the hill where I plan to build a fence so people will not drive where they are not supposed to drive.  Driving there causes rather bad erosion.  Walked back to the barn, fed the horses, and returned to the house, then noticed hunger.  This afternoon I bought some Tuscan kale and wanted to try it out.  Here’s my creation:

Extra virgin olive oil

1/2 medium onion, coarsely chopped

3-4 medium size portabello mushrooms, sliced

3 large Tuscan kale leaves, center stem removed and chopped

Pasta–your choice.  I used rigatoni but my favorite is conchiglie from Montebello Monastery in Italy which has been doing this since 1388 or so they claim

Greek oregano

Ricotta cheese

Cover bottom of a skillet with the olive oil.  Add the onions, mushrooms, and chopped kale stems.  Saute until the onions are translucent and the kale stems are cooked but still crunchy.  While this is cooking, tear the kale leaves into bite sized pieces.  Take two dried oregano stems and lightly remove and crumble the leaves and florets into the skillet.  Discard the stems.  Add the kale leaves to the onion mixture and saute.  When done, kale leaves will be tender but still a bright green.  Pour over the pasta and place a dollop of ricotta cheese on top.

Note:  I grow my own Greek oregano and dried a bunch on my counter top this week–I live in a dry climate so this works.  I took two stems with the dried leaves and flowers still attached and stripped off the leaves and flowers and crushed them with my hands directly into the skillet.  Greek oregano is very mild.  You might want to use less of other oregano.  Without the ricotta, this recipe is vegan.  I used whole milk ricotta; I never buy low fat anything.  I tried to learn to like whole wheat pasta but gave up.  Quinoa and corn mixed pasta is ok, but give me the real thing from Italy.

 

 

 

 

This photo illustrates the dried Greek oregano.  I will have to decide whether to store like this or take it all off the stems and crush it.