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
Penne with Red Kale and White Beans
- Total Time: 20 minutes
- Yield: 4 -6 servings 1x
A delicious and nutritious pasta dish
- ~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)
- 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.
- ~Meanwhile, cook the pasta according to the package directions~
- 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
- Serving Size: 1 of 4 servings
- Calories: 397
- Sugar: 2.75g
- Sodium: 660mg
- Fat: 9.5g
- Carbohydrates: 57.7g
- Protein: 15.5g
Keywords: pasta main course
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.
Anna Jorgenson says
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.
A Little Yumminess says
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.
[email protected] says
yumm… i am a huge lover of kale and always on the lookout for new ways to use it!:)