Contributed by (Recipe adapted from “Whole Health MD.com” at www.wholehealthmd.com)

Ingredients

8 oz Ditalini or other small tubular pasta
1 bunch Kale
2 Tbs Olive oil
2 cloves Garlic, minced
3/4 tsp Salt
1/4 tsp Cayenne pepper
2 C canned White beans, rinsed and drained
1/2 C sliced Almonds

Instructions

In large pot of boiling water, cook pasta according to package directions. Drain, reserving 3/4 cup pasta cooking water. Separate kale leaves and stems. Shred leaves and thinly slice tender part of stems. In large skillet, heat oil over low heat. Add garlic and cook 2 minutes or until soft. Add sliced kale stems, and cook, stirring occasionally, 2 minutes or until crisp-tender. Add kale leaves, salt, and cayenne and cook, stirring occasionally, 5 minutes or until tender. Add beans, almonds, and reserved pasta cooking water, and bring to a boil. Add pasta, toss until heated through and serve.

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