This is one of our favorite meals which we usually eat over the winter months. This time we used a special German heirloom kale variety called Lippische Palme. During the winter this kale turns into a dark violet-green color. It looks lovely in the garden, is healthy and tastes great in many meals.
Serving Size: 4
- 8 ounces pasta, we used whole wheat penne
- 1 bunch 14 ounce kale
- 2 tablespoons cooking oil
- 1 red bell pepper, de-seeded and cut in bite sized pieces
- 1 medium onion
- 2 cloves garlic
- teaspoom red pepper flakes
- 2 cups canned white beans, drained and rinsed
- 10-12 cherry tomatoes, halved
- salt and pepper to taste
- non-dairy Parmesan
- De-seed and chop the red bell pepper into bite sized pieces.
- Slice the onion and mince the garlic.
- Drain the liquid from the can of beans and rise under cool water.
- Clean the kale and remove the hard stem from the kale leaves and cut the kale into bite sized pieces.
- Cut the cherry tomatoes in halves.
- Cook the pasta according the the instructions on the package.
- Heat the oil in a large frying pan.
- Add the the bell pepper pieces and cook until softened.
- Add the onion and saut until glassy.
- Add the minced garlic and cook 2 minutes or until soft.
- Add the sliced kale and cook lightly until it is crisp-tender yet still retains its color.
- Add the drained beans to the kale and mix well.
- Add the halved tomatoes and cook until they begin to soften.
- Season with salt, red pepper flakes and some Italian herbs
- When the pasta is cooked, drain off the liquid and return the pasta to the pan.
- Add the drained pasta to the kale and bean mixture and carefully mix.
- Serve the meal on individual plates or bowls with some non-dairy Parmesan sprinkled on top.
You can also add a can of crushed tomatoes if you want more sauce, and also add some smokey tofu pieces if wanted.