very good. added crushed red pepper too. used beef broth instead of water, and wheat lo mein noodles. will make again. served with salmon and portobellos.
As written this recipe is a nice solid 3-stars in my book. Adding some lemon zest and lemon juice at the end, adding some red pepper flake and almost doubling the kale took it into the 4-5 star range. No cheese needed! Excellent vegetarian, week-night recipe!
This was an ok recipe. Everyone ate it, no one raved though. Good to have once. Very healthy portion size. Not overly garlicky despite the large amount needed.
Made some of the modifications the other reviewers suggested and it came out great. Added the red pepper flakes and topped with parmesan, plus added a few dried spices into the kale. I also used chicken stock instead of the cooking liquid. Easy and I'd make again.
Wow...I'll be adding this to my list of favorite CL recipes. My husband and I absolutely loved it. Other than topping it with a little red pepper and parmesan at the table, I wouldn't change a thing. I'm very surprised at some of the lower ratings. I doubled the recipe so that I could use up the box of pasta and 16oz bag of Kale. We will definitely be making this again!
This was an okay dish for once in a while. However, not something I would serve often.
Don't bother with this. Made to recipe, only change was to add with the garlic about of box of mushrooms quartered (to use them up). Way too dry & characterless, had to add more cooking water. Topped with shredded asiago & parmesan & served with sliced tomato salad.
My husband made this with about half of the garlic, and he subbed spinach for the kale since it's what we had on hand. I then added lemon juice, freshly grated parmesan, extra salt and pepper and some Bragg's Organic Sprinkle (the BEST seasoning ever!!), and it turned out to be a meal we enjoyed and would repeat. It's easy because you can keep noodles, frozen spinach (or kale), canned beans and jarred garlic on hand pretty much all the time. I didn't like it how it was before our additions, but don't count this recipe out until you've made some changes to it, as it was really good with just a little tweaking.
I turned this into a 4-star, by adding roasted grape tomatoes...just what the recipe doctor ordered! (I also had a little bit of spicy Italian sausage, and that was good, too, but not necessary.) -- In lieu of the sausage, some hot pepper flakes would be another option to toss in at the end. -- It's a good start for a, healthy, quick, economical recipe -- and with a couple of extra ingredients, it will be one you'll come back to again!
For a five ingredient meal, it delivered what I expected, and it saved me a trip to the grocery store on a busy weeknight. It, however, will not make it into my recipe box. It was too bland and lacking in flavor. I prefer the Two Bean Kale Soup, which uses the same main ingredients as this recipe, and is just as quick to make.
I made this for Meatless Monday. I thought it was good but kind of bland. We used only 3 cloves of garlic, thinking 1/4 cup was a bit much. I could have used 4 cloves. We added a small amount of parmesan to the top which added something. The kale was delicious and full of flavor, but the dish as a whole was lacking. I had the leftovers for lunch and they were not good (dry). For those reasons, I will probably not make this again.
My family enjoyed this. The dish had a really nice flavor and it was very easy to put together. I happened to have all of these items on hand and was pleased that I didn't spend a lot of time cooking on a busy Monday night. I really appreciate the vegetarian recipes - please keep them coming Cooking Light!