Creamy Kale Sauce

If you have a pasta lover, THIS is a great and delicious way to get a lot of greens in. My Creamy Kale Sauce is almost like a green mac and cheese thanks to the milk and pecorino added to the sauce.

It’s very easy to make with a few, simple ingredients. You just need a high-speed blender to get it nice and smooth.

The recipe makes a few cups of sauce, so I like to keep some in the fridge for the week and freeze some for future meals.

I serve with chickpea pasta and you’ve got yourself a healthy meal. Plus the super pretty green color is fun for the kids, too!

Ingredients

• 1 bunch of Lacinato kale, thicker stems removed and leaves roughly chopped

• Olive oil (I use “sizzle” by Graza : code FEEDINGOURTODDLERS for $5 off)

• 1 clove of garlic, roughly chopped

• Salt and pepper

• 3/4 cup whole milk (I use grass-fed milk by Organic Valley)

• 1/4 cup grated pecorino romano

Instructions

1.  Wash and prep kale

2. Coat a large pan with olive oil (about 1/4 cup or so) and warm over medium heat

3. Add garlic and saute for a minute until lightly golden and fragrant

4. Add kale and a pinch of salt and pepper

5. Mix to combine and coat the kale. Saute for about 5 minutes

6. Add kale to a high speed blender (I used my Vitamix) and then add pecorino and milk

7. Blend of medium-high speed until totally smooth

8. Add to a pot and let cook a few more minutes before serving over pasta

9. Leftovers can be stored in the fridge for about 5 days or frozen for 2-3 months

Creamy Kale Sauce