Tuesday, January 10, 2012

Pasta with White Beans and Kale

The holidays are an indulgent time, and when we made it back, weary from our travels, we wanted something for dinner that:

  1. Had a lot of dense, green vegetable content, and
  2. was only going to take, like, two minutes to make, because we were pretty tired.

Well, let's get some kale. And let's make some fettuccine with white beans and kale.

This is easy stuff: cook you up some long noodles, and, while the noodles cook, wilt up a whole mess of chopped kale.

Throw a pinch of chili flakes and a couple cloves of chopped garlic into some oil in a big pan, like a wok. I just used a wok.

After the garlic is just fragrant, heap up a mound of kale and stir a little, just so the garlic doesn't burn. Keep adding kale as your pile wilts down. When it's all dark and dense and cooked, tip in a can of cannellini beans and a splash of olive oil and toss with your pasta.

Serve it with some hard Italian cheese or a sprinkle of nutritional yeast.

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