Tuscan-Style Spaghetti With Kale and Cannellinis |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Veg Times, with my tweaks. I am making this with collards; I will post if that doesn't work out well :). Ingredients:
1 tablespoon olive oil |
1 onion, diced (about 1 cup) |
3 garlic cloves, minced (about 1 tbs.) |
1/2 teaspoon crushed red pepper flakes |
2 1/2 lbs kale, cut into 1-inch pieces (about 12 cups) |
1 (14 1/2 ounce) can diced tomatoes |
1 1/2 cups vegetable broth (calls for low-sodium) |
3/4 teaspoon salt (adjust based on saltiness of broth) |
1 (15 ounce) can cannellini beans, drained and rinsed |
3/4 cup black olives, chopped |
12 ounces whole wheat spaghetti |
1/4 cup parmesan cheese (more or less to taste) |
Directions:
1. Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
2. Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.
3. Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.
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