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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 192.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 197.1 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 7.2 g
  • Protein: 10.5 g

View full nutritional breakdown of Lacinato Kale and Cannellini Beans calories by ingredient
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Lacinato Kale and Cannellini Beans



Introduction

I love all things kale. When I saw Lacinato Kale on my last trip to the grocery store, I knew I had to buy it and make this dish! I cooked pasta and added it to the dish. The nutritional value for the pasta is not included in this recipe. I love all things kale. When I saw Lacinato Kale on my last trip to the grocery store, I knew I had to buy it and make this dish! I cooked pasta and added it to the dish. The nutritional value for the pasta is not included in this recipe.
Number of Servings: 4

Ingredients

    I bunch Lacinato Kale, stemmed and cut into pieces (about 6 cups) - reserve stems to use for making vegetable broth (not part of this recipe)
    1 Tbsp olive oil
    1 leek, white part only, finely chopped
    1/4 tsp red pepper flakes (or to taste)
    1-15 oz can cannellini beans
    1 tsp salt
    additional salt to taste
    Optional:
    Grated Parmesan cheese

Directions

In a separate pan, cook 1/2 package of linguine (1/2 pound). When pasta is cooked, drain it but reserve 2 cups of the pasta water.

Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do. Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed. Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired. Top with parmesan cheese when serving, if desired.

COOK'S NOTES:
Beans that are cooked from soaked dried beans have much more flavor than canned, and they have less sodium. Canned beans, however, are very convenient. I try to keep a stash of several varieties of cooked beans in the freezer, but I was out of them when I made this recipe.

You could use any variety of kale to make this recipe. I love the color of Lacinato Kale. It is darker than the variety commonly found in the produce section. It also has a lighter flavor. Lacinato Kale is also good in salads.

If you don't have leeks, use onion or shallots. I just happened to have leeks on hand, and I love to cook with them.

You could serve this as a side dish without the pasta. The pasta is NOT included in the nutrition content.

Number of Servings: 4

Recipe submitted by SparkPeople user PATTK1220.






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