I was looking for a recipe to use the big, beautiful bunch of kale we got in our produce basket last weekend. This is my adaptation of one that pairs kale with pasta and white beans, one of my favorite combinations. It is fresh, satisfying and delicious. This recipe made enough to serve my family of six, with leftovers, and it was great cold the next day too.
A few tablespoons of extra virgin olive oil
1 red onion, diced
2 (or more) cloves of garlic, minced
1 bunch kale, chopped into bite sized pieces
Two cups chopped tomatoes, OR canned diced tomatoes
1 can white cannellini or Great Northern beans
1 pound whole wheat pasta
salt and pepper, to taste
crushed red pepper flakes, to taste
grated parmesan cheese, to taste
Cook pasta according to package directions and reserve some of the cooking water. Meanwhile, heat olive oil in a large skillet or wok. Cook onions until soft. Add garlic and kale, and cook until garlic is fragrant and kale has wilted. Add tomatoes, red pepper flakes, and salt and pepper. Cook and stir until simmering, adding a bit of water (you could also use wine!) if it is not saucy enough. Add white beans and stir. Cook till combined and warmed through. When pasta is done, add it to the sauce mixture, and mix well. Add some of the pasta water if needed to loosen up the sauce. Adjust seasonings, and serve with plenty of fresh parmesan and more red pepper flakes.