Tuscan Kale and White Bean Pasta
- Annie B. Bond
- October 12, 2005
- 9:18 pm
The fresh kale at the Farmersí Market is so gorgeous right now, bursting with health and minerals. Try this easy pasta recipe for a great way to get your quota of nail-strengthening, healthy-hair-promoting kale. Itís a Mediterranean-style dish with a Tuscan flair that combines olive oil, garlic, fresh tomatoes, and white beans along with those nutritious greens that is sure to please.
Read the simple recipe for Tuscan Kale and White Bean Pasta here.
2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 1/2 pounds kale, chopped into 1-inch pieces
2 cups fresh or canned tomatoes, chopped
1 1/2 cups vegetable broth
Salt and freshly-ground black pepper to taste
2 cups canned or cooked white cannellini beans
3/4 oil-cured black olives, pitted and coarsely chopped
1 12-ounce package pasta, whole wheat preferred
1/4 cup grated Parmesan cheese (optional)
1. In a large heavy-bottomed skillet over medium high heat, heat the oil and saute the onion about 5 minutes, until softened. Add garlic, pepper flakes, and half of the kale and cook about 2 minutes, stirring occasionally, until the greens are wilted and the garlic is fragrant.
2. Add remaining kale, tomatoes, and salt to taste, then cover and bring to a boil. Reduce heat to medium and cook until soupy, about 15 minutes, stirring occasionally. Add beans and olives, stirring to combine.
3. Cook pasta in a pot of boiling salted water according to package directions. When al dente, drain pasta and add it to the kale mixture. Cook about 2 minutes over medium heat, then sprinkle with Parmesan, if using, season to taste with salt and pepper, and serve.
Inspired by Vegetarian Times Magazine.
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