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Macaroni With Kale And White Beans

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Ingredients

Adjust Servings:

	1 1/2 lbs kale
	1/3 cup vegetable broth or 1/3 cup chicken broth
	3 tablespoons olive oil
	6 minced garlic cloves
	1/4 teaspoon red pepper flakes
	1 16 ounce can cannellini or 16 ounce can great northern beans, rinsed and drained
	1/2 teaspoon salt
	1/2 lb macaroni
	1/4 cup fresh grated parmesan cheese

Nutritional information

549.6

Calories

129 g

Calories From Fat

14.3 g

Total Fat

2.9 g

Saturated Fat

5.5 mg

Cholesterol

469.7 mg

Sodium

85.5 g

Carbs

10.8 g

Dietary Fiber

2 g

Sugars

24 g

Protein

362 g

Serving Size

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Macaroni With Kale And White Beans

Name: Macaroni With Kale And White Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: : 1 1/2; : 1/3; : 3; : 6; : 1/4; : 1; : 1/2; : 1/2; : 1/4

Features:

Cuisine:

American

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.

50 min
Serves 4
Easy

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!.