Ingredients
1 bunch Tuscan kale (about 4 cups), stems removed
8 oz dried pasta (penne or rigatoni)
1 can (15 oz) cannellini beans, drained and rinsed
1 pint cherry tomatoes, halved
1 small red onion, thinly sliced
2 cloves garlic, minced
1/4 cup extra virgin olive oil
Zest and juice of 1 lemon
1/4 cup grated Parmesan or nutritional yeast (optional)
1 tbsp chopped fresh basil and parsley
Red pepper flakes (optional)
Kosher salt and black pepper
1/4 cup toasted walnuts or bread crumbs (optional crunch)
Instructions
Dry kale on paper towels. Massage leaves with 1 tbsp olive oil and salt for 2-3 minutes until softened.
Cook pasta in salted water to al dente. Drain and rinse under cold water to cool.
Combine kale, beans, tomatoes, red onion, garlic, and Parmesan in a large bowl.
Whisk dressing: 1/4 cup olive oil, lemon zest, lemon juice, 1 tsp salt, 1/2 tsp pepper, and red pepper flakes.
Pour dressing over salad, add fresh herbs, and toss to combine. Mix in walnuts/breadcrumbs if using.
Chill for 1 hour to allow flavors to meld before serving.
Notes
To massaging kale: Squeeze firmly with hands for deeper, silkier texture
Use canned beans for convenience, but drain well to avoid sogginess
Storage: Keeps refrigerated for 3-4 days in an airtight container
Substitute farro or orzo for pasta if preferred
Double dressing for heartier flavor
- Prep Time: 20
- Cook Time: 12
- Category: Quick Chicken
- Method: Boiling/Tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 385
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg