Whole-Wheat Pasta with Kale and Beans

Equipment

• Stovetop
• Skillet
• Saucepan

Ingredients

• 3 tablespoons olive oil, plus extra for drizzling
• 8 garlic cloves (5 sliced thin lengthwise, 3 minced)
• Salt and pepper
• 1 onion, chopped fine
• ½ teaspoon red pepper flakes
• 1½ pounds kale or collard greens, stemmed and cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes, drained
• ¾ cup chicken or vegetable broth
• 1 (15-ounce) can cannellini beans, rinsed
• ¾ cup pitted kalamata olives, chopped coarse
• 1 pound whole-wheat spaghetti
• 2 ounces Parmesan cheese, grated fine (1 cup), plus extra for serving

Instructions

1. 1Warm 3 tablespoons of olive oil and the sliced garlic in a large straight-sided pan over medium heat. Cook, stirring frequently, until the garlic turns a light golden color, about 3 minutes. Watch closely here, as garlic burns fast and turns bitter.
2. 2Remove the garlic with a slotted spoon and place it on a paper towel-lined plate. Season the garlic chips lightly with salt.
3. 3Add the chopped onion to the garlic-infused oil remaining in the pan. Cook over medium heat until the onion softens and browns slightly, about 5 to 7 minutes.
4. 4Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Add half of the chopped greens and cook for about 2 minutes until they begin to wilt.
5. 5Pour in the drained diced tomatoes and broth. Add 3/4 teaspoon of salt and the remaining greens, then bring the liquid to a simmer.
6. 6Lower the heat to medium and cover the pan. Cook for about 15 minutes, stirring occasionally, until the greens are tender and the mixture looks slightly soupy. Stir in the rinsed cannellini beans and chopped kalamata olives.
7. 7Meanwhile, bring 4 quarts of water to a boil in a large pot. Stir in 1 tablespoon of salt and the whole-wheat spaghetti, cooking until the pasta is just shy of al dente. The pasta will finish cooking in the sauce later, absorbing all those savory flavors.
8. 8Scoop out 1/2 cup of the pasta cooking water and set it aside. This starchy water is crucial for binding the sauce to the noodles. Drain the spaghetti and return it to the large pot.
9. 9Pour the greens and bean mixture over the pasta. Cook over medium heat for about 2 minutes, tossing everything together until the spaghetti absorbs most of the liquid.
10. 10Remove the pot from the heat and stir in the grated Parmesan cheese. Pour in splashes of the reserved cooking water if the sauce needs loosening. Taste and adjust the seasoning with salt and pepper, then top individual bowls with a drizzle of olive oil, the crispy garlic chips, and extra Parmesan cheese.

Recipe Details