Cheesy Garlic Alfredo with Kale

Don't let all that green in the picture fool you... this is not a particularly healthy recipe! I've made a lot of experimental alfredo sauces in my day, and whenever I've tried to create a "healthy" version it turns out blah. But a recipe like this, using plenty of cream, butter, and cheesy goodness is worth a few extra calories. Hope you like this one as much as I do! 




Ingredients:

• 1 Tbsp butter
• 2 large cloves garlic, minced
• 1/2 c heavy whipping cream
• 1/2 c sour cream
• 3/4 tsp crushed red pepper
• 1/8 tsp white pepper
• 1/8 tsp black pepper
• 1/4 tsp salt
• 1 c shredded sharp cheddar cheese
• 1/4 c grated Parmesan cheese
• 1 c coarsely chopped kale
• Pasta of your choice (I used 1/2 a box of Garden Rotini this time because it's what I had on hand)

Begin by mincing the garlic and setting it aside in a large saute pan. I've heard that garlic is better for you if you leave it exposed to the air for 10 minutes before cooking, so do that if you've got the time and patience. Meanwhile, start boiling water for your pasta.

Add the butter to the pan with the garlic and cook over a medium-low heat until butter is melted. Add heavy whipping cream and heat through, stirring constantly, and then add the sour cream and heat through again. Just keep stirring! If your water is boiling, cook your pasta according to package directions. 

Stir in all the spices and keep cooking the sauce over a low heat. It should be thickening slightly but not visibly boiling. Add the cheese and kale, and continue cooking until all the cheese is melted and the sauce is a uniform consistency (not counting the kale). The kale should be bright green. 

By now your pasta should be cooked. Drain pasta, then pour alfredo sauce over top of it and mix well. Enjoy! Serves two hungry people or three sensible eaters.