Whole Wheat Penne with Collard Greens, Beans, Tomato, & Garlic Chips
Whole Wheat Penne with Kale, Beans, Tomato, and Garlic Chips recipe
Yield
6 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅔ | 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | talespoons |
vegetable oil
olive or canola oil |
*
|
| 1E+1 | cloves |
garlic
thinly slice 7 cloves, mince the rest |
|
| 1 |
yellow onion
finely chopped |
*
|
|
| 1.3 | ml |
red hot chili pepper, dried
or to taste, optional |
|
| 578 | ml/g |
collard greens
large bunch, or kale, washed, and coarsely chopped |
* |
| 394 | ml |
chicken broth
or vegetable broth |
|
| 419.1 | ml/g |
tomatoes, canned
diced, 1 can |
|
| 433.5 | ml/g |
navy beans
canned, drained and rinsed |
|
| 158 | ml |
kalamata olives
pitted and chopped |
*
|
| 453.6 | g |
pasta, whole wheat
penne or whatever you have on hand |
*
|
| 177 | ml |
Parmesan cheese
|
|
| 0 |
salt and black pepper
|
*
|
Directions
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.
