Ingredients:
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) cans cannellini or 1 (16 ounce) cans great northern beans, rinsed and drained
1/2 teaspoon salt
1/2 lb macaroni
1/4 cup fresh grated parmesan cheese
Directions:
Cook macaroni according to directions, making sure to not overcook.
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).
Rinse kale in a large bowl of cold water and drain.
Heat oil in a large skillet or stockpot (you will need a lid later).
Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
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!).
Servings: 4
Time preparation: 30 min.
Time total: 30 min.