Category: Kale
One-pot Tomato and Sausage (or Bean) Pasta with Greens
15 minutes, start to finish, adaptable and delicious and a good reason for having canned tomatoes and small pasta shapes in the pantry. You can use larger shapes and more of it (more like 3 cups of penne).
[caption id="attachment_13629" align="aligncenter" width="438"] This version uses tender spring raab for the greens.[/caption]
Variations
You can substitute cooked beans/chickpeas for the sausage, to make a meat-free version.
You can use parsley instead of basil
Delicious choices for tender greens are spring raab, spinach, chard, turnip, beet greens and/or tender kale greens. Enjoy in any combination.
Use fresh tomatoes instead of canned
Other great small noodle choices are Pipette rigate, Conchiglie (shell), or Orecchiette.
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Miso Roasted Kale and Mushrooms
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Ribollita (Tuscan Kale and Bean Soup)
This simple but thick and luscious soup is a mainstay of Tuscan cooking and used to be made by re-cooking (ribollire) yesterday's minestrone and simmering it over stale bread in this second incarnation. I make it all in one go, as do many Italians, but it is even better the next day. It takes a while to make unless you are using already cooked beans, but it is worth the time.
Ribollita calls for a modest list of ingredients and the bread and some good olive oil are important. And it's extra good if you have some roasted tomatoes to use, but canned is just fine.
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Kale and Mustard Green Salad with Peanut Dressing
This salad is strong, vivid and almost rich thanks to the peanut dressing. You can use a variety of greens in this flexible template (see Variations below).
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