Macaroni With Kale And White Beans

• 1 1/2 lbs kale
• 1/3 cup vegetable broth or 1/3 cup chicken broth
• 3 tablespoons olive oil
• 6 minced garlic cloves
• 1/4 teaspoon red pepper flakes
• 1 (16 ounce) can cannellini or (16 ounce) can great northern beans, rinsed and drained
• 1/2 teaspoon salt
• 1/2 lb macaroni
• 1/4 cup fresh grated parmesan cheese

1. Cook macaroni according to directions, making sure to not overcook.
2. Rip kale off its stem into bite-sized pieces. (Be sure not to use the stem, as it is quite bitter. I've tried cutting it, but it works better to rip it).
3. Rinse kale in a large bowl of cold water and drain.
4. Heat oil in a large skillet or stockpot (you will need a lid later).
5. Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
6. Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
7. Gently stir in salt, followed by beans, macaroni, and Parmesan. (Do not use canned parmesan, as it really will not taste right. Use the "real" grated parmesan!).

kale, vegetable broth, olive oil, garlic, red pepper, cannellini, salt, macaroni, parmesan cheese

Taken from www.food.com/recipe/macaroni-with-kale-and-white-beans-148242 (may not work)