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Whole Wheat Penne with Collard Greens, Beans, Tomato, and Garlic Chips


Whole Wheat Penne with Kale, Beans, Tomato, and Garlic Chips recipe















2 talespoons vegetable oil
olive or canola oil
10 cloves garlic
thinly slice 7 cloves, mince the rest
1 yellow onion
finely chopped
¼ teaspoon red hot chili pepper, dried
or to taste, optional
1 bunch collard greens
large bunch, or kale, washed, and coarsely chopped
1 ⅔ cups chicken broth
or vegetable broth
14 ½ ounces tomatoes, canned
diced, 1 can
15 ounces navy beans
canned, drained and rinsed
cup kalamata olives
pitted and chopped
1 pound pasta, whole wheat
penne or whatever you have on hand
¾ cups Parmesan cheese
salt and black pepper


Heat the vegetable oil in a large saute pan over medium-heat until hot. Stir in the sliced garlic, and cook until lightly brown, 2 to 3 minutes. Remove the garlic onto a small plate, and set aside.

Add the chopped onions to the pan, stir and cook until the onions are soft and slightly brown, 4 to 6 minutes. Stir in the remaining minced garlic and red pepper flakes, and cook until very fragrant, 30 to 40 seconds.

Add the greens in two bunches, toss and cook until wilted, about 4 minutes. Pour in the broth, tomatoes, and 1/2 teaspoon salt. Cover the pan with a lid, and bring to a boil over high heat.

Lower the temperature and continue to cook with the lid on until the greens are soft and cooked, 14 to 16 minutes. Add the navy beans and olives, and stir to combine well.

While the greens are cooking, bring a large pot of salted water to a boil. Cook the pasta less than a couple of minutes than suggested. Drain the pasta and add to the pan with the green mixture. Cook over medium or medium-high heat, and stir to combine until most of the liquid is absorbed.

Add 1/2 cup parmesan, and season with more salt and black pepper to taste. Serve warm with garlic chips and extra Parmesan if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 21621% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 763mg 32%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 23%
Sugars g
Protein 30g
Vitamin A 85% Vitamin C 74%
Calcium 26% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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