Tuesday, February 7, 2012
Kielbasa, Kale, & Cannelini Pasta
1 package kielbasa, sliced
[Try turkey kielbasa!]
4-6 garlic cloves, minced [or use the stuff from a jar]
1 onion, chopped
1 bunch kale, cleaned and stems removed [or if using precut, as much as will fit in your pot]
1 can cannelini beans, drained
1-1.5 c. chicken broth
pasta of choice
Begin sauteeing kielbasa while starting the pasta water to boil. After a few minutes, add in the onion and garlic, cooking until translucent. Meanwhile, when the water is ready, add the kale and cook for 5 min. Remove with a slotted spoon and add to the kielbasa mixture. Add in the beans and chicken broth, scraping the bottom of the pan. Let simmer while the pasta cooks.
Reserve 1 c. of the pasta water then drain pasta. Add water to the kielbasa mix IF it needs thinning. Serve over the pasta with cheese.
[I think this could make a really good soup too if you adjusted the chicken broth and water amounts.]
The original recipe can be found HERE.