Wednesday, September 30, 2009

penne with sauteed kale

Cook pasta according to package directions. Top with sauteed kale and serve.

The dish: I just read an article on how the American diet has shifted from being spring based, leafy greens and such, to being autumn based, seeds and oils from them. The article contended that we evolved by naturally packing on a few pounds in the fall months in anticipation of the coming winter. The shift is because of individual tastes and preferences, but mostly has to do about money. Oils are more stable and last much longer than leafy greens, so food manufacturers and retailers looking to reduce spoilage opt for them. The result is predictable; we're all getting fat. We had some kale leftover from our last run to the farmer's market, so this dinner was a lay up. The combination of the whole wheat pasta and the kale was tasty and fulfilling, and it was good to give our bodies a nice spring meal when the days are getting shorter and the leaves are beginning to turn.

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