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Lemon Kale with Orecchiette - Vegan
Lemon Kale with Orecchiette - Vegan

Before you jump to Lemon Kale with Orecchiette - Vegan recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Mostly, people have been taught to believe that “comfort” foods are terrible for the body and have to be avoided. But if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are several foods that basically can improve your moods when you eat them. When you feel a little down and need an emotional pick-me-up, test out some of these.

Put together some trail mix of nuts or seeds. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because these foods are high in magnesium, which helps to raise serotonin production. Serotonin is the “feel good” natural substance that tells your brain how you feel at all times. The more serotonin in your brain, the more pleasant you’ll feel. Not only that, nuts, particularly, are a fantastic protein source.

As you can see, you don’t need junk food or foods that are terrible for you just so to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to lemon kale with orecchiette - vegan recipe. To make lemon kale with orecchiette - vegan you need 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Lemon Kale with Orecchiette - Vegan:
  1. Get 1/2 sweet onion, diced
  2. Provide 1 bell pepper, sliced
  3. Get 1/4 cup olive oil
  4. Use 1 zest of 1 lemon
  5. You need 1/4 cup lemon juice
  6. Take 1 tsp salt
  7. Provide 3 cup kale, cut into strips
  8. Use 2 cup orecchiette pasta, cooked
Steps to make Lemon Kale with Orecchiette - Vegan:
  1. This vegan dish can be served as a side or entree depending on portion size.
  2. Prepare pasta following package instruction. 1 to 1 1/2 cups dry pasta should yield 2+ cups cooked. Cook until al dente.
  3. Heat olive oil in large skillet. Add diced onion, cook until onion behind to turn transparent.
  4. Add pepper slices. Continue cooking until onion starts to carmelize.
  5. Add lemon zest and lemon juice. Place kale in skillet, sprinkle salt on top. Saute until kale wilts, reducing in size.
  6. Once wilted, add pasta, mixing in until well coated by lemon oil mixture. Serve immediately.

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