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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 1 bunch kale, stemmed and cut into pieces (about 6 cups)
- 1 tablespoon olive oil
- 1 leek, white part only, finely chopped
- 1/4 teaspoon red pepper flakes (or to taste)
- 1 (15 ounce) can cannellini beans
- 1 teaspoon salt
- additional salt
Method
- If you are serving over pasta cook according to package 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 to have enough liquid 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.
