Kale SautÉ With Beans And Pasta Recipes

CREAMY KALE PASTA

Steps:

• Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That's okay, it'll tone down once it mixes with everything.)
• Prep the pasta: Cook pasta according to package directions. Drain and set aside.
• Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute.
• Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.

KOHLRABI, KALE, MUSHROOM, AND BEAN SAUTE

Steps:

• Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
• Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
• Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.

BRAISED KALE AND BEANS

Steps:

• Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
• Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
• Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
• Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.

WHOLE-WHEAT TAGLIATELLE WITH CREAMY WHITE-BEAN AND KALE SAUCE

Steps:

• Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes.
• Heat oil in a large straight-sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.
• Meanwhile, cook pasta in a large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.
• Pour blended kale sauce back into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper.
• In a bowl, combine cheese, parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve.

PASTA WITH WHITE BEANS AND KALE

Steps:

• Cook the pasta according to package directions in well salted water until al dente. Reserve 1 cup of the pasta cooking water before draining.
• Heat the oil in a large skillet over medium heat. Add the onion and sauté 4 to 5 minutes, until soft and translucent.
• Add the thyme, red pepper flakes, salt, and pepper, and sauté for 1 minute until fragrant.
• Add the chopped kale and garlic. Sauté 3 to 4 minutes until the kale has wilted slightly and is bright green.
• Add the white beans and stir to combine. Sauté 2 to 3 minutes to heat through.
• Add the nutritional yeast, if using, and stir to combine.
• Add the cooked pasta to the skillet. Stir to combine. Tip: Kitchen tongs are easier to use here than a spoon or spatula.
• Add 1/2 cup of the reserved pasta cooking water to thin the sauce and a squeeze of fresh lemon juice. Add the remaining 1/2 cup of pasta cooking water if you like it saucier. *If you forgot to reserve the pasta cooking water, you can use vegetable broth.
• Garnish with fresh cracked black pepper, if desired, and serve immediately.

KALE – SAUTÉ WITH BEANS AND PASTA

Steps:

• Heat 2 T oil in sauté pan over medium and sauté garlic 3 minutes - remove when brown; lightly salt and set aside Sauté onion in same pan until starts to brown, add garlic, red pepper flakes and cook until garlic fragrant Gradually add greens to pan, tossing carefully. Add broth, tomatoes and ¾ tsp salt; cover (pan is very full) increase to high to bring to strong simmer then reduce to medium and cook covered, tossing occasionally, about 15 minutes. Stir in Olives, Dried tomatoes and beans. Sprinkle with blue cheese.

LEMONY PASTA WITH ASPARAGUS AND WHITE BEANS

Steps:

• Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 1 tablespoon olive oil and set aside.
• Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
• Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
• Dip a coffee mug or glass measuring cup into the pasta water and scoop out about 1/2 cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.