Preserved Lemon and White Wine Penne

with lots of garlic, cheese, and kale

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more!


By the time you read this post that I’m drafting up ahead of time, I will be well into my trip to Italy! I’ll definitely catch you all up when I’m back, but if you want to follow along on my journey, head over to my Instagram! Sorry there’s not much of a long catch up today, but I am on ~vacation~ (although this is probably a treat for some who just like to get straight into the food)!


In honor of my trip to Italy, here is a delicious pasta dish to keep you from having too much fomo. I love preserved lemon — I buy mine from Cookbook market in LA, but I’ve heard it’s really easy to make on your own. It adds a salty, tangy flavor to your dishes, and mixed in here with the cheese, kale, and white wine, it is quite the flavor explosion (why is it so hard to describe food without using the word “flavor?” I need to expand my food vocabulary). Just make this while I’m gone!

Preserved Lemon and White Wine Penne

Ingredients (serves 2-3)

  • 1/4 cup olive oil

  • 1 bunch kale, stems removed and roughly chopped

  • 1 tbsp unsalted butter

  • 6 cloves garlic, minced

  • 3/4 cup white wine

  • 3/4 cup preserved lemons, chopped (along with some liquid)

  • 8 oz penne (I used Banza chickpea pasta)

  • 3/4 cup grated comté or Parmesan cheese

  • Salt

  • Pepper

  • Crushed red pepper

1. Bring a pot of salted water to a boil (generously salt because you will use the pasta water later). Cook the pasta until it’s al dente (for the Banza penne, I did about 6 minutes), and reserve 1/2 cup pasta water when you drain. If you are using Banza, rinse the noodles immediate to prevent them from sticking.

2. In a large pan or skillet, heat up olive oil over medium heat. Add the kale, and season with salt, pepper, and crushed red pepper. Sauté for 4-5 minutes until kale is wilted.

3. Add the butter, and once it has melted, add the garlic. Cook for 1 minute, and then add in the white wine. Simmer until the alcohol has cooked off, about 2-3 minutes. Then mix in the chopped preserved lemons and some of the brine (about 1-2 tablespoons).

4. When the pasta is ready, add the reserved 1/2 cup pasta water, the cheese, and the pasta. Mix everything together and cook for 1-2 minutes, stirring frequently so everything melds together. Top with black pepper and red pepper and more cheese, if desired.


Ok, this isn’t just one recipe I’m loving, but an entire account full of inspo! I am loving following Bettina Makalintal on literally every single social media platform: Twitter, Instagram, TikTok. Her food is gorgeous and filled with eggs, salads, bowls, and toasts, aka all the foods I eat all the time!! Follow her on Instagram at her amazing handle, crispyegg420.


I am obsessed with last week’s recipe that went out to paid subscribers: Honey Dijon Smashed Potato Salad!!

Don’t miss out on any posts!!! Become a subscriber and get even more in your inbox every Thursday (plus access to everything in the archives!!) Paid subscribers (aka my VIPS!!) receive extra recipes, behind-the-scenes content, articles, and more!