Ingredients
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1 1/2 lbs kale
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1/3 cup vegetable broth or 1/3 cup chicken broth
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3 tablespoons olive oil
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6 minced garlic cloves
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1/4 teaspoon red pepper flakes
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1 (16 ounce) can cannellini or 1 (16 ounce) can great northern beans, rinsed and drained
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1/2 teaspoon salt
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1/2 lb macaroni
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1/4 cup fresh grated parmesan cheese
Instructions
- Cook macaroni according to directions, making sure to not overcook.
- Rip kale off its stem into bite-sized pieces. (Be sure not to use the stem, as it is quite bitter. I've tried cutting it, but it works better to rip it).
- Rinse kale in a large bowl of cold water and drain.
- Heat oil in a large skillet or stockpot (you will need a lid later).
- Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
- Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
- Gently stir in salt, followed by beans, macaroni, and Parmesan. (Do not use canned parmesan, as it really will not taste right. Use the "real" grated parmesan!).