I think kale is the vegetable of the year. This super green is packed with nutrition which is why it is one of the world’s healthiest foods. Dark leafy greens are essential for good skin and hair, bone health, and provide protein, iron, vitamins, and minerals. Kale is very versatile in its preparation and can be thrown in just about anything to boost nutrients! This pasta dish is very simple and so good! The combination of the earthy kale, sweet caramelized onions, hearty pasta with a slightly sweet/sour sauce…mmmmm I love kale in everything!
8-ounces gluten-free elbows (or other shape of choice)
1 tablespoon extra virgin olive oil
1 large sweet onion, cut in half and thinly sliced, separated into half rings
2 tablespoons white wine
3 tablespoons cider vinegar
1 tablespoon coconut sugar
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups (about 1 large bunch) coarsely chopped kale
1/2 cup vegetable broth
1 teaspoon tapioca starch
Cook the pasta according to directions, until al dente.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion rings, cover and cook 1 minute. Remove the cover and reduce the heat to medium-low. Cook until tender, stirring occasionally, 7 to 8 minutes.
Add the white wine, vinegar, sugar, paprika, salt, and pepper to the skillet with the onions; cook 6 minutes, stir occasionally. Add the kale, increase the heat to medium-high, cover, and simmer greens until wilted, about 2 minutes.
Meanwhile, in a cup, combine the broth and tapioca starch, and mix well. Add the starch mixture to the skillet and simmer, uncovered, until the sauce thickens, about 2 minutes.
Drain the pasta and transfer it to a serving bowl or platter. Add the onion mixture and toss. Sprinkle with nutritional yeast.