Kale sauce for pasta

Kale sauce for pasta
Serves 4
John’s physician called her kale prize “health in a bag”. We agree! This prep comes together quickly and the result is rich.
Write a review
  1. 2 tablespoons good tasting extra-virgin olive oil
  2. 2 cloves garlic, minced
  3. 1 1/2 pound washed kale, leaves chiffonade (see notes below), stems coarsely chopped
  4. 15 ounce can cannellini beans, rinsed and drained
  5. 1/3 cup chicken or vegetable broth
  6. sea salt and freshly-ground black pepper, to taste
  7. 1/2 teaspoon crushed red pepper flakes, optional
  8. 1 pound cooked pasta, any shape, still warm
  9. 1/2 cup freshly grated Parmesan
  1. Heat oil in the pot you cooked the pasta in over medium-high heat.
  2. Add garlic and kale stems.
  3. Sauté for one minute.
  4. Add kale leaves and sauté and additional 2 minutes.
  5. Add beans and warm through.
  6. Add broth, salt, and pepper and reduce heat to medium.
  7. Cook till everything is blended and wilted, but not mushy.
  8. Add extra broth by the tablespoon, if needed.
  9. Sprinkle with the optional red pepper flakes.
  10. Return the cooked pasta to the pot and toss with the veg.
  11. Remove to a warm bowl and top with Parmesan.
  1. Cook’s tips and tricks: To make a chiffonade of kale, roll the leaves into a tube. Slice off itty bits, allowing the leaves to curl into ringlets.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/