PASTA WITH WHITE BEANS AND KALE
The classic combination of beans and greens in this easy pasta recipe is budget friendly, fast, and flavorful! Just a handful of ingredients and the amount of time it takes to boil the noodles is all you need to get this dish on the table. Put this Pasta with White Beans and Kale on your menu tonight!
Provided by Jenn Sebestyen
Time 25m
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in well salted water until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Heat the oil in a large skillet over medium heat. Add the onion and sauté 4 to 5 minutes, until soft and translucent.
- Add the thyme, red pepper flakes, salt, and pepper, and sauté for 1 minute until fragrant.
- Add the chopped kale and garlic. Sauté 3 to 4 minutes until the kale has wilted slightly and is bright green.
- Add the white beans and stir to combine. Sauté 2 to 3 minutes to heat through.
- Add the nutritional yeast, if using, and stir to combine.
- Add the cooked pasta to the skillet. Stir to combine. Tip: Kitchen tongs are easier to use here than a spoon or spatula.
- Add 1/2 cup of the reserved pasta cooking water to thin the sauce and a squeeze of fresh lemon juice. Add the remaining 1/2 cup of pasta cooking water if you like it saucier. *If you forgot to reserve the pasta cooking water, you can use vegetable broth.
- Garnish with fresh cracked black pepper, if desired, and serve immediately.
Nutrition Facts : Calories 337 kcal, Carbohydrate 51 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Sodium 353 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
FETTUCCINE WITH SAUSAGE AND KALE
Hearty ingredients load this quick Italian dinner with spicy, cheesy flavor.
Categories Leafy Green Pasta Pork Sauté Quick & Easy Sausage Fall Spring Simmer Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 6
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
- Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
- Serve immediately, with additional cheese on the side.
KOHLRABI, KALE, MUSHROOM, AND BEAN SAUTE
This is a great dish for those with a CSA who want new ways to cook with kale or kohlrabi.
Provided by steve&kim
Categories Everyday Cooking
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
- Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
- Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 70.6 g, Cholesterol 3 mg, Fat 16.7 g, Fiber 20.3 g, Protein 22.9 g, SaturatedFat 2.2 g, Sodium 1230.6 mg, Sugar 7.4 g
KALE AND WHITE BEANS
I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!
Provided by Hinkle
Categories Greens
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
- Heat the olive oil slowly in a large frying pan.
- While the oil is heating, chop the kale in large strips. Set aside.
- Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
- Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
- Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
- If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
- Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
- Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
- Lay the tomato slices on top.
- Lay the thinly sliced asiago cheese on top of the tomatoes.
- Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.
Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1
SAUTEED KALE WITH CANNELLINI BEANS
This can be served on its own as a side dish, or over rice as a main dish. It is vegan, gluten-free, and sugar free.
Provided by Ex-Pat Mama
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
- Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
- Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
- Add the beans and gently stir through until heated.
- Serve immediately.
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5/5 (6)Total Time 35 minsCategory Dinner EntreeCalories 386 per serving
- Cook pasta ala dente in a large pot of water according to package directions. Drain and keep warm but make sure to reserve 1/2 cup of the pasta water.
- In the meantime, heat oil on medium heat in a large frying pan . Add garlic and kale. Cook for about 5 minutes or until kale starts to wilt.
- Add beans, cooked pasta and reserved pasta water. Stir well and simmer for a few minutes or until sauce thickens and sticks to pasta.
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