Tuscan-Style Spaghetti with Kale and Cannellinis
For an easy way to wash kale, swish it around in a large bowl of water with 1 tablespoon salt, then rinse. The abrasive action of the salt works to remove grit.
2 Tbs. olive oil
1 medium-size onion, diced (about 1 cup)
3 cloves garlic, minced (about 1 Tbs.)
½ tsp. crushed red pepper flakes
2 ½ lb. kale, cut into 1-inch pieces (about 12 cups)
1 14.5-oz. can diced tomatoes
1 ½ cups low-sodium vegetable broth
¾ tsp. salt
1 15-oz. can cannellini beans, drained and rinsed
¾ cup pitted black olives, chopped
1 12-oz. pkg. whole-wheat spaghetti
¼ cup grated Parmesan cheese
- Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
- 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.
- 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.