To make whole-grain spaghetti with garlicky kale and tomatoes, cook 6 ounces of whole-grain spaghetti according to package instructions, reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot. Heat 2 tablespoons of vegetable oil in a large skillet, and add 1 thinly sliced, medium red onion, 2 chopped garlic cloves, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the mixture for three to four minutes until the onions begin to brown, and add 1 bunch of kale leaves, torn into bite-size pieces. Cook for another two to three minutes, add 2 pints of halved grape tomatoes, and cook for two more minutes. Toss the kale mixture, 1/3 cup roasted almonds, 1/4 cup grated pecorino cheese and the reserved water with the pasta, and garnish with more grated cheese to serve.
To make spicy kale and mustard greens with sausage, cook 1 medium, chopped onion and 12 to 16 ounces of andouille sausage in 2 tablespoons of oil until lightly browned. Mix in 1 teaspoon of Cajun seasoning, 1/4 teaspoon of black pepper and 1/2 cup of chicken broth. Add 2 minced garlic cloves and 1 bunch each of chopped kale and mustard greens, and simmer the mixture until the greens are tender. Stir in 1 tablespoon of lemon juice and 12 to 18 halved cherry tomatoes and continue cooking for about five more minutes.Learn more about Vegetables