Kale is such a super veggie. It grows in cooler weather, making it available when not much else is, and of course there are all those health benefits. What I am loving about it lately is that I can buy huge bunches of it, remove the stem, and throw it in a bag in the freezer. Then when I am looking to veggie up recipes I have kale always waiting to be used!
The first time we made this we were going grain free, and made it with everything but the pasta. It was so yummy, and I was surprised and psyched about how tasty the tomato sauce and kale combo was. So if you want to go with a bit of a lighter, and grain free version of this you can bump up the beans and leave out the pasta.
I am a fan of this recipe because it’s one of those recipes that you can keep almost all of the ingredients on hand, with the kale in the freezer and the tomato and beans in cans in the pantry. Then we are never more than 20 minutes away from a healthy homemade meal!!
The weather this weekend was incredible, well the weekend overall was incredible!! At 6:30 last night I was sooo excited that it was still light outside!! We also went to Oz this weekend too. I feel a bit mixed about it. The visuals were beautiful, and the story was ok, but I didn’t love it. It was a fun date out with hubby though!!
Health highlight of kale: There is a nutrition rating system that was created by a doctor called the ANDI system that rates foods based on how rich a food is in vitamins, minerals and phytonutrients per calorie. This system gives the highest possible score awarded (1,000) to only 2 foods: kale and collard greens. While some believe the system is flawed, it does certainly demonstrate the nutritional significance of kale. Kale is high in antioxidants, is anti-inflammatory, and supports the body’s detoxification. The nutrients in kale are associated with cardiovascular health, reduced risk of cancer, and reduced risk of other age related diseases. The growing popularity of this veggie is well deserved with all this healthy stuff packed in there!
- 1 tablespoon EV Olive Oil
- 2 cloves Garlic (minced)
- 1 small Onion (chopped)
- 2 small bunches Kale (or one large bunch) – remove stem and chop
- 1 tablespoon Water
- 28 oz can Crushed Tomatoes
- 1 pinch Crushed Red Pepper (optional)
- 1 bag Gluten Free Pasta
- 1 can Navy Beans
- In a large saute pan, add the oil, garlic and onion
- Saute for about 2 minutes
- Add the kale and tablespoon of water and cover with foil
- Cook for 4 minutes
- Boil the pasta until 1 minute shy of al dente
- In the pan with the kale add the tomatoes and crushed red (if using) and cook about 5 minutes, uncovered
- Add the pasta and beans, boil an additional 1-2 minutes, until the pasta is tender
- Dish up and enjoy!!!!