Beach Greens Winter Pasta
2 leeks (whites only), cleaned and thinly sliced
1 bunch kale
1 can white beans
3 strips center cut bacon (optional)
1 clove garlic
½ package crimini mushroom, thinly sliced
2 T. olive oil
3 T. good balsamic
2 c. dry shell pasta…or any other will work
-cook pasta as directed
-while pasta is cooking, chop bacon into thin strips and cook in large skillet until brown and crunchy (if you don’t eat bacon eliminate this step)
-remove bacon and place on paper towel, reserving the fat for cooking.
-sauté cut leeks in bacon fat until soft over medium heat (substitue olive oil for fat is desired)
-add chopped mushrooms and brown
-season with salt and pepper. If you’re going the bacon route, make sure you don’t over salt since the bacon will add more sodium to the mix
-clean kale, stack the leaves on top of each other and cut into chiffonades…or thin, ribbon like strips
-add kale and chopped garlic to pan to begin to wilt
-cook for aprox 7 minutes
-drain and wash white beans to get rid of all of the canning juices then add to the pan.
-cook for another 5 or so minutes to heat the bean thoroughly
-add bacon back to the pan
-drain pasta and mix with the vegetables to incorporate all flavors
-add balsamic 3T. or more depending on your taste
Beach Greens is the local CSA i subscribe too. this recipe i created was inspired by what came in my box yesterday and what i had laying the kitchen. it turned out REALLY good.
wintery. healthy. easy. try it!