Ingredients
-
1 1/2
-
1/3
-
3
-
6
-
1/4
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
Directions
Macaroni With Kale and White Beans,This delicious vegetarian meal is packed with nutrients. If you’ve never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin’s “Main Course Vegetarian Pleasures.”,This was a nice weeknight dish. Something different than my usual cheesy or tomato sauces. I did add a sliced onion and 1/2 lb sliced fresh mushrooms at the beginning (sauteed onion first, added garlic, then mushrooms) because I like most everything better with mushrooms and onions. Also used baby kale, because that’s what they had at the grocery. This wound up saving time since I didn’t have to tear the leaves off the stems.,This was a really nice, quick and healthy meal. I was out of cannellini beans so used kidney beans as a substitute. Not only did they work out as far as taste but they looked beautiful. After eating the first few bites, I felt like the flavors seemed a little flat so I topped my serving with a squeeze of fresh lemon juice and that brightened it up just enough for me. I can see how this recipe could be really flexible as far as add-ins. Thanks for posting.
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Steps
1
Done
|
Cook Macaroni According to Directions, Making Sure to not Overcook. |
2
Done
|
Rip Kale Off Its Stem Into Bite-Sized Pieces. (be Sure not to Use the Stem, as It Is Quite Bitter. I've Tried Cutting It, but It Works Better to Rip It). |
3
Done
|
Rinse Kale in a Large Bowl of Cold Water and Drain. |
4
Done
|
Heat Oil in a Large Skillet or Stockpot (you Will Need a Lid Later). |
5
Done
|
Add Garlic and Red Pepper, Cooking Over Med-High Heat For About 2 Minutes. |
6
Done
|
Stir in Kale and Broth and Cover Pan, Stirring Occasionally, Until Kale Is Wilted but Bright Green and Tender, About 7 Minutes. |
7
Done
|
Gently Stir in Salt, Followed by Beans, Macaroni, and Parmesan. (do not Use Canned Parmesan, as It Really Will not Taste Right. Use the "real" Grated Parmesan!). |