This is one of my favorite recipes to make and it is especially perfect right now with all the greens that you can find freshly picked (and local) at the Farmer’s Market or your neighborhood grocery store. It is also very flexible and can be made gluten free with gluten free pasta. Feel free to substitute your favorite green in, mine is definitely kale. Yum!
This is also a recipe to splurge on the organic veggies. Greens such as kale, made the Environmental Working Groups Dirty Dozen + list for 2013.
- One bunch of kale (or Swiss Chard, Spinach, etc.)
- One can of white beans
- One box of pasta
- Two cloves of garlic
- Two tablespoons of olive oil
- One lemon cut into wedges (optional)
- Salt to taste
- Follow directions on the box and cook the pasta.
- Mince the garlic. I like to tear the kale into small pieces, removing the spine. You can also cut it into small strips. Open the can of beans and rinse under cold water. Set aside. Heat the olive oil over medium heat in a saute pan. Once the oil is heated, saute the garlic. I also like to salt the garlic as it is cooking. Once you can smell the garlic, add the greens. Saute for a few minutes until limp. Add the beans and mix together. Let the beans warm up in the pan.
- When the pasta is done cooking, drain. Add the pasta to the saute pan and mix everything together. Add salt to taste and serve with a lemon wedge. Squeezing lemon over your pasta really brings the flavors together.
- Gluten free pasta is usually marked and comes in many varieties including brown rice pasta, corn pasta and quinoa pasta (my personal favorite).