Spaghetti with Kale, White Beans, and Mushrooms
Is what it says. Good for a cool turning cold night, particularly as fresh veggie option deteriorate. Leave time to let the kale cook down.
Ingredients
1-2 bunches kale
- Entity
- kale
- Category
- vegetable
- Wikidata
- Q45989
6-8 cloves garlic (chopped)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
1 onion
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
white beans (soaked and cooked al dente, or canned and rinsed well)
- Entity
- white beans
- Category
- legume
- Wikidata
- Q42728874
1 lb mushrooms
- Entity
- mushrooms
- Category
- vegetable
- Wikidata
- Q83093
1/2 cup white wine
- Entity
- white wine
- Category
- alcohol
- Wikidata
- Q10210
1 cup chicken stock
- Entity
- chicken stock
- Category
- flavor_base
- Wikidata
- Q96362076
- Chopped fresh or dried herbs (thyme, sage, marjoram, etc. I'd stay away from rosemary)
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
butter
- Entity
- butter
- Category
- fat
- Wikidata
- Q106928594
Parmesan cheese
- Entity
- Parmesan cheese
- Category
- dairy
- Wikidata
- Q155922
spaghetti
- Entity
- spaghetti
- Category
- starch
- Wikidata
- Q20026
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Instructions
Finely slice the kale.
Chop the onion to a small dice.
Heat 1–2 tablespoons of olive oil in a medium pot.
Sauté the onions until soft.
Add the kale and toss until coated with the oil.
Add half of the garlic and 1/4 cup of the chicken broth, toss well. Season with salt.
Turn down to a simmer, cover, and simmer for 20 minutes until soft. Add more chicken broth if needed.
Bring a large pot of cold water to a boil for the pasta.
Wash and slice the mushrooms.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a sauté pan until the butter melts fully.
Add the mushrooms, salt, and pepper. Heat until the mushrooms just start to give off their juices.
Add the herbs and remaining garlic, toss well.
Add the beans and wine and cook for 3 minutes.
Add chicken broth, heat until bubbling, then reduce the heat to a simmer. Stir well.
Start cooking the pasta.
When the pasta is halfway done, take 1/4 cup of the pasta water and add it to the bean mixture.
Add the kale to the bean mixture and toss well.
Drain the pasta, return it to the pan it cooked in, and toss with 1 tablespoon of olive oil. Add in the bean and kale mixture and toss well.
Place in pasta bowls and finish with a generous sprinkle of Parmesan cheese and a bit more salt and pepper.