Pasta with Sautéed Kale, White Beans & Almonds
This warming wholesome dish can be a whole meal. It is easily made dairy and gluten free.
8 ounces whole wheat or rice pasta
1 bunch kale
2 tablespoons olive oil
1 small yellow onion, diced
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
3 cloves garlic, minced
1 tablespoon anchovy paste or chopped anchovies
15 oz. white beans fresh, canned, or jarred—rinsed and drained
1/2 cup sliced almonds
Fresh grated parmesan cheese
In a large pot of boiling water, cook pasta according to package directions. Drain pasta. Reserve one-half cup pasta-cooking water.
Separate kale leaves and stems. Shred leaves and thinly slice the tender part of the stems.
Heat a large skillet over medium-high heat. Add oil, onion, and kale stems. Sprinkle with salt and cayenne, and cook for two to three minutes until the onion is tender. Lower the heat and add anchovy paste and garlic. Cook until garlic is fragrant, stirring occasionally. Add kale leaves, cook, stirring occasionally for five minutes or until tender.
Add beans, almonds, and reserved pasta-cooking water and bring to a boil. Add pasta, toss until heated through, and serve topped with fresh parmesan.