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Served as a food since about 2000 B.C., kale continues to find its place in gardens all over the world and provides Vitamins A and C to the diet, according to the National Garden Bureau article “2007: Year of the Cabbage and Kale.”

The ancient vegetable kale can serve as a delicious side dish as well as an ingredient in sauces and can be prepared in many dishes that call for spinach. For a pasta sauce, cooks can prepare creamed kale and tomatoes for something tasty. Here’s what you’ll need to prepare the sauce:

20 cherry tomatoes in various colors
¼ pound of kale
1 tablespoon of butter
Pasta of your choice
½ a medium onion diced finely
2 cloves of garlic minced
1 slice of ham chopped or
4 slices of bacon crumbled
¼ teaspoon of salt
1/8 teaspoon of pepper
1 tablespoon of flour
1 cup of evaporated milk
Asiago cheese

Begin preparing your pasta (any type of noodle will work) according to the package directions.

In preparing the kale, you’ll want to remove

the rib from the leaves and finely chop them.

Add the butter to a pan, and once it melts, add the kale, onions, garlic and seasonings. Allow the ingredients to cook until they’re tender (about five minutes), stirring frequently.

Now you can slice the cherry tomatoes in half and set them aside.

Add the tablespoon of flour to the milk in a separate bowl or cup and mix until blended. Pour the mixture into the pan with the kale and stir. (For thinner sauce, omit the flour.)

Let the kale mixture cook on medium low for about two minutes and add the tomatoes, letting them cook for about three to five minutes longer. If the mixture should become too thick, add a little milk or water.

By now, the pasta should be ready. Drain your pasta. Then, chop up the slices of ham into small pieces, or if you prefer, chop or crumble the bacon.

When you’re ready, place your pasta on a plate, add a serving of the creamed kale and tomato sauce and sprinkle a few bits of ham or bacon along with some grated Asiago cheese. Now enjoy an easy and flavorful creamed kale and tomato dish.
    – Bobbie Whitehead