Pasta with Greens


  • 3 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup diced onion
  • dash of cayenne red pepper
  • kale or collards, cut up
  • 1 1/2 cups chicken or veggie broth
  • 14.5 oz can diced tomatoes
  • 16 oz whole wheat or spelt spaghetti
  • 1/2 cup parmesan cheese
  • 16 oz can northern beans


  1. Saute onion and garlic in oil in large pot, add cayenne pepper.
  2. Add greens and toss with tongs about 2 minutes. Add broth, tomato, and cover pan. Increase to high heat & simmer until greens are tender. Stir in beans.
  3. Meanwhile, cook pasta just shy of al dente. Drain & return to pot. Add to greens mix and toss to combine. Cook until pasta absorbs most of the liquid. Stir in Parmesan cheese. Salt to taste.

This recipe came from a friend & it’s become a favorite of ours! You can use fresh tomatoes or soaked & cooked beans for the canned options; but if you’re in a hurry, the cans help make this a quick meal to prepare!