This is a simple, inexpensive meal with healthy greens that makes A LOT. They changed the recipe to only use 1 onion for some reason. I’m always heavy on the onions and garlic, so I think you should stick with 2, but for those of you who aren’t onion lovers, the revised recipe is probably better for you.
- 1/4 cup extra-virgin olive oil, divided
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped
- 1 pound penne pasta
- 8 cups kale, cut in 2-inch wide strips
- 3 cloves garlic, finely chopped
- 1/2 cup vegetable stock
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Directions
Heat 3 tablespoons of the oil in a heavy pot over medium heat.
Add onion, red pepper, bay leaf, and thyme and cook until onion begin to brown, about 5 minutes.
Meanwhile, bring a large pot of salted water to a boil and add pasta.
Cook until tender, about 8 minutes.
Drain and transfer to a serving bowl. Set aside.
Add kale and garlic to the onion mixture and cook until wilted, about 5 minutes, add stock and simmer for about 2 minutes.
Transfer to bowl with reserved pasta along with remaining 1 tablespoon oil, salt and pepper.
Toss to combine.