1 Tbsp olive oil
3 garlic cloves - minced (1 Tbsp)
1 medium onion - small dice
1/2 tsp hot red pepper flakes
1 - 1 1/2lb kale or collard greens - thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
1 1/2 cups low sodium chicken broth
14 1/2 oz diced tomatoes - drained
15 oz cannellini beans - drained and rinsed
3/4 cup pitted kalamata olives - roughly chopped
13 1/4 oz whole wheat spaghetti - Ronzoni Healthy Harvest good
2 oz Parmesan cheese - finely grated (about 1 cup) plus additional for serving
Ground black pepper
Heat oil in large saute pan. Add onion, cook until starting to brown about 5 min. Add minced garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 sec.
Add half of greens to pan; toss occcasionally, until starting to wilt, about 2 min.
Add remaining greens, broth, tomatoes, and 3/4 tsp salt. Increase heat to high and bring to strong simmer. Reduce heat to med and cook, covered, tossing occasionally, until greens are tender, about 15 min. (mixture will be somewhat soupy).
Stir in beans and olives.
Meanwhile, bring 4 quarts water to boil in spaghetti pot. Add spaghetti and 1 Tbsp salt. Cook until the past is just shy of al dente.
Drain pasta and return to pot.
Add greens mixture to pasta, set over med-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 min.
Stir in 1 cup Parmesan; adjust seasoning with salt and pepper. Serve immediately.