By SAHMchef on December 14, 2005
Photo by VeggieHeather
Photo by VeggieHeather
"This delicious vegetarian meal is packed with nutrients. If you've never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin's "Main Course Vegetarian Pleasures.""
Serving Size: 1 (362 g)
Servings Per Recipe: 4
"I love this stuff. I have eaten the leftovers from this for my last 3 meals, and I'm still not tired of eating it. I used vegetable broth and pene pasta, and I also added an additional 1/3 cup liquid at the end to keep it from being too dry. I used the cooking water from the pasta as this liquid. Aside from that, I followed the recipe exactly and I think it has the perfect amount of seasonings."
"I'm growing kale in my garden this year and also get a CSA share that sometimes delivers kale. This was a great dish that can work either as a side or as a main dish. I added a little chopped chicken and we ate it with a salad as our main dish. My husband reallly liked it - and he's quite suspicious of new dishes using unusual vegetables he assumes he doesn't like. We've made it twice now - like it with the chicken added best."
"Absolutely delicious as written! We were looking for something to do with some leftover kale and chose this recipe as a side dish. Are we glad we did!!! I made it exactly per the recipe (using penne), but did sprinkle some sauteed mushrooms leftover from our mushroom focaccia bread (also pictured) on top. This is a side dish that could easily turn into a more hearty entree with the addition of more protein (sliced roasted chicken, sliced pork loin, etc). Love it! Thanks, SAHMchef!"
"This was so good! Way better than I expected. I used whole wheat rotini. After reading the reviews I also added a little low-fat feta cheese. I confess I did double the red pepper and I'm really glad I did. This came out creamy and just plain delicious."
"This is so good. Following the advice of another reviewer I added some feta cheese. The second time I made it I used spinach instead of kale, which was delicious. Thanks!"
"I got some kale at the farmer's market and I chose this recipe to make with it. It is a great mix of flavors and the kale is so good for you! I only used 2 T oil, and I used 1 cup of broth, made from a bullion cube, so I omitted the salt. I also added 1/2 a Vidalia onion, sliced thinly (which I sauteed with the garlic and red pepper in the beginning). I served this with seasoned sweet potato fries and additional Parmesan, if anyone wanted it. Thanks for posting this!"
"Most of us liked this. I used rotini and made 2lbs of pasta and 2 lbs of kale, which was perfect. I added a large onion, sliced in rings, that I cooked in the oil b4 adding anything else. I used veg and I'll leave out the red pepper flakes next time. All in all a great meal. The hardest part is washing and chopping all the kale. Thanks for posting."
"I love this recipe. I've made it twice in the past 2 weeks. First time I misread and used 3 cups veg. broth. Result was too much liquid (used a slotted spoon to serve) but tons of flavor. Second time I used the correct amount and it wasn't as flavorful. My suggestion? 1 cup veg broth. Simple, fresh and delicious weeknight dinner!"
"I also used Barilla Plus Penne vs. macaroni. I liked how the beans disintegrate a little bit in the mix, making the whole dish smoother. This has a great flavor despite only using a little salt and a little oil. I've started adding a small amount of feta to the dish in addition to the parmesan. love it!"
"Wow! I was not expecting to like this as much as I do! It really has such an incredibly rich flavor. We used Barilla Plus pasta for a little extra protein and it was perfect. DH claims that kale is now his favorite veggie."
"Very tasty and healthy! I also used the Barilla Whole Wheat Plus Penne Noodles."
"Good, not great. I made it just for me (hubby wouldn't eat something with beans and kale) and found it very salty. I liked it, but probably wouldn't make it again as written; I'd try to spice it up a bit."
"Very nice! I used spaghetti instead of macaroni and pinto beans because I was out of cannellini. I also added a thinly sliced carrot and topped it off with some spaghetti sauce ( my husband won't eat pasta without sauce). I think next time I'm going to add some carmelized onions."
"I made my dinner based on this recipe tonight. I used whole grain rotini as the pasta and used vegetable broth and added a Greek twist with some chopped kalamatas, 2 chopped tomatoes and used Kefalograviera instead of Parmesan. Yum!"
"very flavorful, the kale picked up the garlic and pepper nicely. it was missing a small something for me and I think you are right about the parm. next time i will go to the deli section instead of using the prepackaged parm. "
"Very good and very guilt-free healthy. I doubled the red pepper, halved the salt and used cheddar."