Contributed by (Recipe adapted from “Vegenista” at http://vegenista.com)

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Ingredients

1 bunch Kale (1 pound), thick stems removed, leaves coarsely chopped
coarse Sea Salt and freshly ground black Pepper
2 Tbs Olive oil 2 Garlic cloves
2 C Vegetable broth 1 lb Whole-wheat spaghetti
1/2 C Nutritional yeast, plus more for serving

Instructions

Heat the oil in a large skillet over medium-low heat. Cook the garlic in the olive oil until golden, stirring frequently, about 2 minutes. Add half the kale to the skillet; cook, tossing the kale until it is just wilted, about 3 minutes. Add the remaining kale; season with salt and pepper. Cook, tossing until all of the kale has wilted, about 3 minutes. Add the veggie broth, and simmer until the kale is tender, about 15 minutes.

Meanwhile, cook the pasta in a large pot of boiling lightly salted water, according to the package directions. Reserve 1 cup of the pasta water, and drain pasta. Return pasta to the pot, add kale and nutritional yeast; toss to combine. Season with salt and pepper. Add the reserved pasta water, as needed (the starches from the pasta water help to create a “sauce” that nicely coats the pasta). Divide among plates; top with more nutritional yeast, as desired. Serves 6.

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