Pasta with kale and beans

I originally got this recipe from my mother. It is exceptionally good, particularly when made with garden-fresh kale. It is healthy as hell, too!

1 large bunch fresh kale (don’t use old kale, it will taste awful)
1 medium onion, diced
1 clove garlic, minced
1/3 c olive oil
1-16 oz can white beans (Great Northern or navy), drained with 1/2 c of liquid reserved *

Carefully wash kale and trim stems away from the leaves, discarding stems of saving for another use. Coarsely chop leaves (1-2″ pieces). You should have 4-6 cups although the exact amount is not critical. Sauté onion and garlic in oil in a skillet until transparent (do not brown). Add kale and cover. Cook slowly for about 15 minutes, stirring every few minutes. By this time the kale will have cooked down to a manageable volume. Keep cooking slowly, covered, until the kale is tender to your liking. Add small amounts of water if needed—the kale should be steaming, not frying. Depending on the kale this can take anywhere from 5-20 minutes more. Mix in the beans and liquid, cook for another few minutes. Correct seasoning and serve over pasta sprinkled with plenty of Parmesan cheese. Crusty bread and a crisp Italian white wine go well with this dish.

* If you prefer, cook 1/2c dried beans according to package directions. Reserve 1/2c cooking liquid.

Explore posts in the same categories: Pasta, Vegetables/potatoes/rice, Vegetarian

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