Pasta With Kale And Kidney Beans Recipes

BRAISED KALE AND BEANS

Braised Kale and Beans image

With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.

Provided by Alice Waugh

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound kale
1 tablespoon oil, or to taste
1 large red onion, finely chopped
kosher salt and ground black pepper to taste
6 cloves garlic, sliced
1 teaspoon dried sage
1 cup vegetable broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 10.8 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 499.5 mg, Sugar 1.6 g

PASTA WITH KALE AND KIDNEY BEANS

Pasta With Kale and Kidney Beans image

Make and share this Pasta With Kale and Kidney Beans recipe from Food.com.

Provided by Ppaperdoll

Categories Greens

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 large garlic cloves, minced
1 cup vegetable stock
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 1/2 lbs kale, washed, dried, stalks removed, and torn into bite-sized pieces
6 cups hot cooked spiral shaped pasta (about 4 cups uncooked)
1 (19 ounce) can kidney beans, drained
3/4 cup parmesan cheese, grated

Steps:

Heat olive oil in a large saucepan over medium heat. Add garlic, stock, salt and peppers and cook 2 minutes. Reduce heat to low, stir in kale, pasta, and beans, and cook 2 minutes until all is heated through. Spoon into shallow bowls and top with cheese.

Nutrition Facts : Calories 420.6, Fat 8.4, SaturatedFat 2.9, Cholesterol 11, Sodium 604.4, Carbohydrate 66.9, Fiber 9.5, Sugar 2.5, Protein 21.1

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