I must confess. I cheated. I had dinner at Panera tonight. I wasn't going to, really. But then my friend got a salad, and it was fresh--not previously frozen--green things. And, well, I caved. Who knew lettuce could be so wonderful.
This must count for something. Larry was home waiting for dinner, so when I got home, I made the from-the-pantry meal I had been planning. I just didn't eat it with him. Though, dear reader, I did contemplate--briefly--lying and saying I hadn't eaten, so I could boast about my eating-at-home streak. But summer will come, and I won't want to wear a parka in July, so I didn't. Also, because there are limits to even my insanity.
White Bean, Kale, Artichoke Tomato Sauce
2 tbsp olive oil
1/2 onion, chopped
1/2 tsp red pepper flakes
1 garlic clove, minced
1 cup chopped kale (mine was previously frozen and defrosted; if you're using fresh, this is probably half of a bunch)
1 1/2 tbsp tomato paste
2 cups crushed (or whatever--diced, sauce, etc.) tomatoes
1 can (or defrosted equivalent) of cannellini or other white beans
3 artichoke hearts, from a 15 oz can, drained and chopped
salt and pepper to taste
1. Heat olive oil in a large skillet over medium heat. Add onion, red pepper flakes, and stir, about two minutes, until onion begins to soften. Add garlic, stir, one minute.
2. Add kale to skillet, sprinkle with salt, and cook, stirring occasionally, for about three minutes (if previously frozen; if fresh, make it about six-seven).
3. Add tomato paste and stir through. Add tomato sauce, beans, and artichoke hearts. Bring to a low boil, reduce heat, and cook until sauce is thickened to your liking, 5-7 minutes. Add salt and pepper to taste. Serve over pasta.