Kale, sauteed fennel, and white beans tossed in whole wheat pasta, dressed with white wine, olive oil, and garlic.
I made this for a simple weeknight dinner…but the fennel and white wine added such a nice, gourmet flavor that the meal felt special enough to be a date night in. The pictures don’t really do this dish justice…the taste was so fantastic!
I hope you enjoy this special, romantic weeknight gourmet! 🙂
- 8 oz whole wheat linguini, spaghetti, or pasta of your choice
- 1 small bulb fennel, chopped
- 1 small head of kale, washed and chopped (about 8 cups)
- 1/2 cup onion, chopped
- 1 15-oz can white beans (or 1.5-2 cups cooked)
- 2 cloves garlic
- 1/3 cup white wine
- 2 tbs extra virgin olive oil + 1-2 tsp cooking oil
- If you’re not vegan, 1/4 cup parmesan cheese would be lovely here too
- 1/8 tsp salt (or to taste)
- fresh ground black pepper to taste
Chop the onion, kale and fennel.
In a saute pan, heat a little oil over medium-high heat and add the chopped fennel.
Meanwhile, cook the pasta according to package instructions (usually — boil water, add pasta, and cook uncovered for 8-10 minutes).
To steam the kale, boil water in a large pot, and steam the kale in a steamer basket or colander held above the boiling water.
When the fennel starts to brown, add the onion and saute until the onion is soft and fennel is browned on both sides. Add the garlic and beans to the saute pan. Pour in the white wine, and allow it to cook over medium heat for about 5 min, allowing the alcohol to reduce. When everything is done, mix together in a large bowl, add the olive oil, salt, and pepper. Adjust seasonings to taste. Serve with the remaining white wine, of course! 😉 Dessert was a few squares of fair trade dark chocolate. Perfect!