Total Time
20mins
Prep 10 mins
Cook 10 mins

Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.

Ingredients Nutrition

Directions

  1. If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
  2. Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
  3. Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
  4. Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.
Most Helpful

4 5

I grew up eating escarole and beans, so I was pleased to find this recipe when I was looking for a different way to prepare some curly kale I got from the farm. The leeks were a nice change of pace and added a lot of flavor. However, I was not planning on serving this over pasta, but eating it on its own, and did not have any pasta water to add. Instead, I added a little bit of warm chicken broth, which worked out well. Thanks for sharing! Made for My 3 Chefs - October 2013.