This is my second try at this dish, this time around I didn’t use a recipe, or even look at any before jumping in and making it. I went simple. Pasta, white beans, chopped kale, garlic and olive oil (okay, count the salt, pepper and red pepper flakes) topped with parmesan when served. I used a bit of pasta water too.
I actually liked this version better than the recipe I made earlier in the year but I think I’m just not that into the dish. However it was easy (especially when someone else chops all the kale) and fairly quick plus it assaged my “I haven’t cooked any of my CSA veggies in forever” guilt.
Kale, White Beans and Pasta by me
- 1 large bunch of kale (or two small bunches)
- 1 can white beans, drained and rinsed (I used cannellini)
- 8 oz pasta, boiled until done, reserve 1/2 cup or so of pasta water
- 3-4 cloves garlic, smooshed
- olive oil
- salt and pepper
- red pepper flakes, optional
Boil the pasta until done. While the pasta boils prep the kale by washing, steming and coarsely chopping it – don’t worry about drying it though since the water clinging to the leaves will help it cook. Prep the beans and garlic and start cooking the kale. In a large skillet heat about a tablespoon of oil and add the kale. You might need to do this in two batches, stir and cover for a couple minutes. As soon as it is bright green add the garlic and stir until it is fragrant then remove from the heat. Season with salt and pepper. Toss the pasta with a splash of olive oil, then add the beans and kale and toss until combined, add a bit of pasta water if it seems too dry. When you serve it grate parmesan on top (and red pepper flakes if desired).