I am not ashamed to admit that I look at strangers’ Facebook photos. That I read Fifty Shades of Grey. Or that I adapted this recipe from the back of a package. Yes, I mean Toll House cookie style.
To be fair, I was hugely pregnant and expecting a last minute dinner guest. There was almost nothing in the fridge, and ordering takeout seemed too much of a compromise. And so I rifled through my pantry and freezer, where a forgotten bag of frozen kale, and its “suggested serving” recipe, caught my eye.
In my pre-Bean days, I turned my nose up at these back-of-the-package recipes, considering them marketing ploys designed only for the most unimaginative of home cooks. But, honestly, what’s not to like about a recipe for which you already have the main ingredient?
This particular back-of-the-package meal has become a fixture around my dinner table. Since discovering it a couple of years ago, I have probably made it almost once a week. It combines a few basic pantry staples–an onion and garlic, whole grain pasta, chick peas and julienned sun dried tomatoes–with a whackload of frozen kale and a sprinkle of parmesan cheese. Delicious? Check. Nutritious? Check. Dead easy? Check.
Frozen kale is an awesomely easy way to get your family eating more of the supercharged green stuff, but if you can’t find it, or you have a little more time or patience, I’m sure a finely chopped bunch of fresh kale would be a perfect substitute.
I have been known to double and even triple this recipe and freeze batches of it for later. It freezes and defrosts surprisingly well, particularly if you leave the pasta a little more al dente than you normally would.
Keep these pantry basics on hand and you can make this wholesome, colourful kale-packed pasta in a pinch. Adapted from the back of a package of Cookin' Greens frozen chopped kale. Ingredients Instructions
When I use oil packed (I think they have more flavor), I just place in a strainer and run hot water over them. They still taste great without all the oil.
That looks absolutely delicious. Can’t wait to try this. Recipes with chickpeas are always appreciated!
Just made this tonight. Didn’t have kale so threw in a ton of spinach. Delicious! Thanks!
Hi Sarah, what’s the best way to defrost this? Thanks!
If you have time to leave it out on the counter that would probably be the best. But I usually am defrosting at the 11th hour and just shove it in the microwave on defrost for a bit, and then on high for a bit more. Three cheers for nuking!
Hey Sarah. Thanks for this recipe. Do you dump in the whole jar of sundried tomatoes, or take them out of the oil and just put in the tomatoes themselves? I’m cooking this dish now and it tastes great! I’ve really never cooked with kale. What an easy way to do it!
Good question, Melissa! You drain the tomatoes or remove them from the oil with a slotted spoon. I will update the recipe!
Made this for dinner tonight but substituted fresh tomatoes for sundried b/c it’s what i had on hand. It was delish and was gobbled up quickly! I’m waiting for your amazing bread recipe next!