Tuscan-Style Spaghetti with Kale and Cannellinis Serves 8 For an easy way to wash kale, swish it around in a large bowl of water with 1 tablespoon salt, then rinse. The abrasive action of the salt works to remove grit. 2 Tbs. olive oil 1 medium-size onion, diced (about 1 cup) 3 cloves garlic, minced (about 1 Tbs.) 1/2 tsp. crushed red pepper flakes 2 1/2 lb. kale, cut into 1-inch pieces (about 12 cups) 1 14.5-oz. can diced tomatoes 1 1/2 cups low-sodium vegetable broth 3/4 tsp. salt 1 15-oz. can cannellini beans, drained and rinsed 3/4 cup pitted black olives, chopped 1 12-oz. pkg. whole-wheat spaghetti 1/4 cup grated Parmesan cheese Directions - Heat oil in skillet over medium-high heat. Sauté onion in oil 5 minutes, or until softened. Stir in garlic and red pepper flakes.
- Add 6 cups kale, and cook 2 minutes, or until wilted, tossing occasionally. Add remaining kale, tomatoes, broth and salt. Cover, and bring to a boil. Reduce heat to medium, and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.
- Cook spaghetti according to package directions. Drain, and return to pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with Parmesan, and season with salt and pepper.
Nutritional Information Per SERVING: Calories | 270 | Protein | 10g | Total fat | 7g | Saturated fat | 1.5g | Carbs | 46g | Cholesterol | 2mg | Sodium | 379mg | Fiber | 10g | Sugars | 5g | http://www.vegetariantimes.com/recipes/10188?section=10 |