Kale, also known as Borecole (Dutch: Boerenkool), is a typical winter vegetable here in the Netherlands and Germany. Traditionally it is being used in a dish called stamppot. But there is much more you can do with kale and this is one of our favorite recipes. When we cooked the kale for this meal, it had just been harvested 15 minutes before from our organic garden.

fresh kale from our garden

  • 8 oz. ditalini or other small tubular pasta
  • 1 bunch (14 oz.) kale
  • 2 tbs. olive oil
  • 2 cloves garlic, minced
  • 3/4 tsp. salt
  • 1 small can (130 grams) tomato paste or sun dried tomato paste
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. tumeric
  • 2 cups canned white beans, rinsed and drained
  • 1/2 cup almonds, sliced

Pasta with Kale, White Beans & Almonds


  • Cook pasta according to package directions.
  • Separate the stems from the kale leaves and shred into pieces.
  • In large skillet, heat oil over low heat.
  • Add garlic and cook 2 minutes or until soft.
  • Add the sliced kale, saute until crisp-tender.
  • Drain the pasta and add the tomato paste and seasonings.
  • Add beans and kale and mix well.
  • Top with the sliced almonds and serve.
  • This tastes nice with mixed salad and crusty bread.