Oh, how I love kale! I was happy to be able to feature it in a pasta sauce this week.
- 1 tablespoon olive oil
- 1 large onion
- 1 small eggplant, diced (about 1/2 pound)
- 1 small sweet pepper, diced
- small bunch lacinato kale, stems removed and cut into strips
- 1/2 pound green beans, cut into bite-size pieces
- 1/4 cup white wine (I used dandelion)
- 1 tablespoon balsamic vinegar
- handful fresh basil, chopped (about 1 ounce)
- 4 ounces feta, crumbled
- 1/2 pound tomatoes, chopped
- Set a large pot on the stove to boil. When water is boiling, add up to 1 teaspoon of salt, the pasta, and beans. Return to a boil. Pasta should be ready when it has boiled about 8 minutes. Drain.
While you are preparing the pasta, in a separate pot:
- Heat the oil on medium heat and sauté onions until slightly translucent.
- Add the eggplant, pepper and beans, sauté for 2-3 minutes. (Beans should be bright green, but not tender.)
- Add kale, wine and vinegar. Stir and cover with lid. Cook until kale is tender, about 5 minutes.
- Remove from heat and stir in feta and basil.
- Serve on top of cooked pasta, or stirred into the pasta. Drizzle pasta with extra vinegar, and garnish with tomatoes.