KALE AND KIDNEY BEAN PASTA
Kidney beans and kale are beneficial for the heart – here’s an easy pasta dish to incorporate both of these healing foods for heart health!
[cooked-sharing]
1 Tablespoon of olive oil
2 large garlic cloves, minced
1 cup of vegetable stock
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1/8 teaspoon of crushed red pepper flakes
1 lb of kale, washed, dried, stalks removed, and torn into bite-sized pieces
1/2 pound of your favorite pasta
1 (19 ounce) cans of kidney beans, drained
1/4 teaspoon mushroom powder
1
Heat olive oil in a large saucepan over medium heat.
2
Add garlic and salt. Stir until garlic is slightly golden.
3
Add stock and peppers.
4
Reduce heat to low, stir in kale, pasta, beans, mushroom seasoning and cook 2 minutes until kale is wilted.
5
Option: Substitute broccoli rabe or spinach for kale.
CategoryGrains and Noodles, Vegetables
Ingredients
1 Tablespoon of olive oil
2 large garlic cloves, minced
1 cup of vegetable stock
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1/8 teaspoon of crushed red pepper flakes
1 lb of kale, washed, dried, stalks removed, and torn into bite-sized pieces
1/2 pound of your favorite pasta
1 (19 ounce) cans of kidney beans, drained
1/4 teaspoon mushroom powder
Directions
1
Heat olive oil in a large saucepan over medium heat.
2
Add garlic and salt. Stir until garlic is slightly golden.
3
Add stock and peppers.
4
Reduce heat to low, stir in kale, pasta, beans, mushroom seasoning and cook 2 minutes until kale is wilted.
5
Option: Substitute broccoli rabe or spinach for kale.
