Kale "Carbonara" – a delicious recipe with lacinato kale, olive oil, garlic, red pepper, mustard, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Start by chopping up the kale until it is almost minced.
2
Heat a saute pan over medium heat and olive oil. Add kale, salt, pepper and red pepper flakes and saute for 3-4 minutes. Add garlic, red wine vinegar and Dijon. You can add a splash of water at this point as well if more liquid is needed to keep it from sticking to the pan.
3
As kale sautes, combine egg yolk, Greek yogurt, Parmesan, salt and pepper in a bowl. Mix to combine.
4
When kale is done, turn off heat. Spoon a small amount of the kale mixture into the egg mixture to temper the eggs. Then pour the entire egg mixture into the pan with the kale. Turn heat back on to very low and let warm for 1-2 minutes.
5
Add pasta or spaghetti squash to pan and mix to combine.
242
kcal
Calories
17
g
Fat
8
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 bunch lacinato kale (stems removed), 2 tablespoons olive oil, 4 cloves garlic (minced), 1 pinch red pepper flakes, and more.
Yes, Kale "Carbonara" falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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