This is a nice, mildly savory, wholesome way to get a good protein combo, plus kale in the body, in one pot. Simple, delicious.
- around a 1/2 lb. fresh kale, cut to ribbons, stems striped out
- pasta, about a lb. dry
- medium yellow onion
- 2 or 3 cloves garlic (more can only make it better)
- 1 tbs. of olive oil
- 1 can of chickpeas, or equivalent
- put pasta water on to boil
- wash kale, remove midveins and stems, cut into ribbons
- dice garlic and onions
- don’t forget to put the pasta in water, once boiling!
- saute the garlic and onion in olive oil while the pasta cooks until onions begin to become clear
- add chickpeas (1 can, drained and rinsed) and the kale to the garlic onion mixture, sprinkle with salt, “fold in” the kale while continuing to cook til kale is wilted
- add a splash of lemon juice to the kale mixture
- drain the pasta, add a little to the bottom of each bowl, and top with a layer of kale mixture
- mix up 1 cup of vegetable boullion per bowl and pour over the pasta/kale layers (if you re-use the pasta cooking water to make your boullion, make sure it is not too salty!)
- Optional: Sprinkle with shredded parmesan
Eat it, but … take. your. time.
Thanks to the Smirnow-Bir Family for this one. We tried it for ourselves at a pot luck last weekend, and brought very little home. Some of that was a hit in a thermos for lunch for our 4-year old. Then, tonight, to the last of the leftovers, we added some other leftover spaghetti sauce and this was crazy good all over again.