• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • About
  • Recipes
  • Life
  • Parenting
  • Natural Living
  • Travel
  • Fitness
  • Resource Library
    • Get a Password

Happy Healthy Mama

  • Facebook
  • Instagram
  • Pinterest
Home » Recipes » Dinner Recipes » Penne with Red Kale and White Beans

Last updated on June 18, 2018. Originally posted on January 5, 2011 By Maryea / 3 Comments

Penne with Red Kale and White Beans

22 shares
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

Save This Recipe!

Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Happy Healthy Mama.

I think I can officially say that I am over my dislike of kale.  It started with kale chips.  It’s easy to like kale cooked into a crunchy chip, though, and I wasn’t sure I’d get beyond that.  Then I discovered Tahini Lemon Rice and Beans, a dish loaded with kale, and loved it.  Now this.  I have been convinced that you can make just about anything taste good if you pair it with the right ingredients.  If you are still skeptical of kale,  you can easily substitute a different green, such as chard or spinach.  There’s really no need to worry about the kale, though, as the outstanding flavors of this garlicky dish will be all you will be thinking about when you eat it.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Penne with Red Kale and White Beans


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Healthy Happy Mama
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x
Print Recipe
Print Recipe

Description

A delicious and nutritious pasta dish


Ingredients

Scale
  • ~1/2 lb. multi-grain penne pasta (I used Barilla Penne Plus)
  • 2 tablespoons organic butter
  • 1 leek, thinly sliced (white and light green part only)
  • 4 large cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 medium bunch red kale (~4.5 ounces), deveined and chopped into bite-sized pieces
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1/4 cup water
  • 1 1/2 cup (or 1 15.5 ounce can, rinsed and drained) Great Northern beans
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. In a large saute pan with a tight-fitting lid, melt the butter over medium heat.  Add the leek and cook until it is starting to brown, about 5 minutes.  Add the garlic and oregano to the pan and allow it to cook for an additional minute.  Next, add the kale and 1/4 cup of water, salt and a generous helping of freshly ground black pepper and put the lid on the pan.  Allow the kale to steam until it is wilted, but still bright green, about 6-8 minutes.  You will want to remove the lid and stir it around a few times during this time.
  2. ~Meanwhile, cook the pasta according to the package directions~
  3. Once your kale is ready and the pasta is cooked, gently stir the pasta and white beans into the kale mixture.  Add the Parmesan cheese and red pepper flakes, if using. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: main meal
  • Cuisine: Italian / American

Nutrition

  • Serving Size: 1 of 4 servings
  • Calories: 397
  • Sugar: 2.75g
  • Sodium: 660mg
  • Fat: 9.5g
  • Carbohydrates: 57.7g
  • Protein: 15.5g

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

 

Here’s what Miss Meghan’s plate looked like:

I gave her the same pasta and white beans and then added some organic Jack cheese, and added another green food in place of the kale, green peas. Last time I offered her a cooked green (spinach) she choked on it a little, so I am going to wait a little longer before offering her cooked greens again.

She ate all the cheese first (big surprise!) and then had a little bit of everything else. For dessert, she enjoyed a bowl of raspberries.  I buy frozen organic raspberries this time of year.

If you think you don’t like kale, I challenge you to make this dish and tell me you still don’t like it.  If you already like kale, you are in luck, because this is great way to eat more of it!  Happy kale eating.

22 shares
  • Facebook
  • Twitter

Filed Under: Dinner Recipes

Previous Post: « Italian-Style Lentil Soup
Next Post: Homemade Herbed Croutons »

Reader Interactions

Comments

  1. Anna Jorgenson says

    February 24, 2012 at 12:12 am

    It is helpful to see what you serve Meghan. I have a 2 year old and she seems to like the same things Meghan likes.

    Reply
  2. A Little Yumminess says

    January 8, 2011 at 11:52 am

    This looks yum and I can see my little one eating it. Will make this this week and I am sure it will be a hit.

    Reply
  3. amanda@seegirlcook says

    January 7, 2011 at 11:09 pm

    yumm… i am a huge lover of kale and always on the lookout for new ways to use it!:)

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Footer

Privacy

Copyright © 2025 · Cookd Pro Theme on Genesis Framework · WordPress · Log in