After a long day I find myself not wanting to put much effort into my cooking and cleaning. That is one of the reasons I LOVE this recipe. Inspired by my adventures of cooking through River Cottage Veg, I came up with this recipe as a way to cook a fast, simple, delicious and gut healthy meal. By using all three veggies, I am ensuring that I get the rainbow of foods into my families diet! Other than being rich in veggies, this recipe also includes leek which is a prebiotic (nourishes the good bacteria in our guts) and the chickpea noodles are a hidden source of protein and more gut friendly than their wheat or corn inflammation creating counterparts.
I also love the versatility of this recipe! I have lots of fun playing with what veggies I use and I hope you do too! Pro Tip, if you want a little extra heat (and a pinch of increased metabolism) add some red pepper flakes or cayenne to the top of your dish!
What you Need
1 bunch Red Chard, cleaned and chopped
1 bunch Purple Kale, cleaned, stemmed and chopped
1 bunch Bok Choy, cleaned and chopped
4 garlic Cloves, diced
1 large leek, cleaned and diced
12oz box Rotini Chickpea Noodles (or Noodles of Choice)
Sea Salt & Freshly Ground Pepper
Grass Fed Butter
Manchego cheese, julienned
What you Do
Put large pot of salted water over medium high heat to.
In a stock pot, add 1 tbs avocado oil & put over medium heat. Add garlic and cook for 1 minute, stirring occasionally. Add leek and some salt and pepper and let cook for about 5-10 minutes, until the leek is aromatic and has softened, stirring occasionally.
Once water has come to a boil, add dried pasta & cook according to package.
When the pasta is about ½ cooked, & kale to leek and garlic. Cook for about 1 minutes, stirring occasionally. Add Bok Choy and some salt and pepper, cooking for another minutes, stirring occasionally. Add Chard and salt to taste. Mix in well with other ingredients and let cook for about 2 minutes.
When Pasta is cooked, drain water and add a dollop of butter to warm pasta, stir until melted and well combine.
Add pasta to pot, stirring until well combined with greens.
Serve & top with cheese. Cheers!
To save time, put water on prior to chopping any ingredients. While waiting for water to boil, dice the garlic and leek and start to cook them. While waiting for the leek to cook, chop the other veggies. While chard is cooking, drain noodles/add butter. Don’t forget to taste test! Add salt and pepper to liking!