KALE LINGUINE

Kale Linguine image

This kale linguine dish is a meal in itself. Lots of protein and vegetables with pasta. No sides needed!

Provided by Anna Louise Bates

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

7 ounces whole wheat linguine
1 cup water
1 cup beef stock
½ pound fresh kale, chopped
1 tablespoon olive oil
1 pound ground beef
½ cup diced onion
½ cup diced celery
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 tablespoon Italian seasoning
3 tablespoons whole milk
½ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Bring water and stock to a boil in a medium pot over high heat. Add kale; reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.
Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery; continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.
Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper; stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 44.5 g, Cholesterol 75.6 mg, Fat 19.3 g, Fiber 9.5 g, Protein 30.3 g, SaturatedFat 6 g, Sodium 697.9 mg, Sugar 2.8 g