kale, it’s what’s for dinner.

the first week i was home, i ate nothing but junk. junk junk. like rice krispy treats and gummy worms and cheesy nachos, junk. it’s hard when you shift from my rather meager pantry to Mama Choo’s overflowing, snack-stocked one to not over-indulge. every time i come home, i open the pantry door and exclaim ‘CORNUCOPIA!’ before devouring such goodies as mentioned above (think charlotte’s web, when templeton goes to the carnival). afterwards, i feel so happy… for about 30 minutes.

then i feel as though someone has just punched me in my stomach’s face and realize i’m getting too old to treat my body this way. so to reprimand for that week of ickiness, i made this dish which incorporates whole grain spaghetti, sautéed kale and cannellini beans. yes, it’s meant to be healthy but it’s also super delicious! if you’re vegan, the recipe can easily be adapted with the omission of the parmesan cheese but i kept it cause, a little indulgence now and then never hurt anybody.

Spaghetti with Braised Kale
adapted from Bon Appétit

  • 1 pound kale (about 2 bunches), large center ribs and stems removed, cut
  • crosswise into ½-inch slices
  • 3 tablespoons olive oil, divided
  • 1 medium onion, finely chopped (about 1 ½ cups)
  • 8 large garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • kosher salt
  • ½ pound spaghetti (I use whole grain)
  • 1 can (15.5 oz.) cannellini beans, drained
  • 2 tablespoons fresh lemon juice
  • finely grated Parmesan cheese

(1)  Rinse and drain kale.
(2)  Heat 2 tablespoons olive oil in a heavy sauté pan over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes.
(3)  Add sliced garlic, crushed red pepper flakes and pinch of salt; cook until onion is golden brown, stirring occasionally, about 5 minutes.
(4)  Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pan and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
(5)  Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving ¼ cup cooking liquid.
(6)  Add cooked spaghetti to kale mixture in pan. Add cannellini beans, lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry.
(7)  Sprinkle spaghetti with grated Parmesan cheese and serve.

Makes 4 servings

do you have a go-to, feel good meal?? share it with me!

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