Macaroni With Kale and White Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This delicious vegetarian meal is packed with nutrients. If you've never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin's Main Course Vegetarian Pleasures. Ingredients:
1 1/2 lbs kale |
1/3 cup vegetable broth or 1/3 cup chicken broth |
3 tablespoons olive oil |
6 minced garlic cloves |
1/4 teaspoon red pepper flakes |
1 (16 ounce) can cannellini or 1 (16 ounce) can great northern beans, rinsed and drained |
1/2 teaspoon salt |
1/2 lb macaroni |
1/4 cup fresh grated parmesan cheese |
Directions:
1. Cook macaroni according to directions, making sure to not overcook.
2. Rip kale off its stem into bite-sized pieces. (Be sure not to use the stem, as it is quite bitter. I've tried cutting it, but it works better to rip it).
3. Rinse kale in a large bowl of cold water and drain.
4. Heat oil in a large skillet or stockpot (you will need a lid later).
5. Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
6. Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
7. Gently stir in salt, followed by beans, macaroni, and Parmesan. (Do not use canned parmesan, as it really will not taste right. Use the real grated parmesan!).
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