[to the tune of “Wedding Bell Blues” by The 5th Dimension]
Noonie and I first heard this song watching that childhood classic, My Girl. Every once in a while, we would randomly burst out singing the first line. Oh, Vada.
I don’t know when my infatuation with kale began. I love the color, texture, and wholesome feeling I get from eating it. I have this image of myself as a sea turtle, slowly gulping down massive amounts of kelp/kale as I’m swimming along…
My imagination is still 8 years old.
One thing that has matured is my appetite, if you want to call this “mature.” Maybe “evolved” is a better word. A year ago, if you had offered me pasta with beans, I would have made a horrified face and said, “WHOA, that’s like TWO starches in the same dish!” I’m not scared of doubling up on my starches anymore. I realized I’ve been missing out!
Mini Farfalle with White Beans & Kale
You will need:
- 1 lb mini farfalle
- 1 bunch of kale, torn into medium sized pieces
- 12 oz can cannellini, Navy, or Great Northern beans
- 3 cloves garlic, coarsely chopped
- Juice of 1 lime
- 1 tsp lime zest
- 1/4 cup scallions, chopped
- Kosher salt & black pepper, to taste
- Optional: red chili pepper flakes
- Grated Parmesan
- A little olive oil to drizzle
What you do:
1. Cook pasta in lightly salted, boiling water.
2. Saute garlic in a little olive oil. Toss in kale just until slightly wilted.
3. Add beans, lime juice and zest. Toss together, then turn off the heat before adding scallions.
4. Strain the pasta, reserving about 1/2 cup of the water. Toss pasta with reserved water, salt and pepper to taste.
5. Drizzle with olive oil and serve with a sprinkling of Parmesan.
I glanced at this recipe on Pinterest once but then just winged it, so you can definitely tweak it however you like.
I am traveling today and could not muster up the creative energy to come up with a red, white, and blue dish for Fiesta Friday/Independence Day. It may not seem very festive, but you’ll just have to trust me when I say that I was contemplating what it means to be a [naturalized] American citizen while cooking it.
…Like how I can buy all of the kale at the grocery store if I wanted and no one would stop me.
…Or the fact that there is even lots of kale to buy.
…And that I can blog about it without being censored.
It doesn’t seem like much, but I’m not going to take it for granted.
Thank you, grocery store. Thank you, kale farmers. Thank you, Freedom.