This is a delicious way to dress up date night. It's quick. So you can whip it up, after the kids have gone to bed, and enjoy some time alone. This recipe serves 4. Hooray for leftovers!
1 tsp. olive oil
1/2 lb. ground turkey
1 medium leek
6 large stems of kale
1 14.5oz can pinto beans (rinsed and drained)
8oz. angel hair pasta
1/2 cup dry white wine (I've used chardonnay, sherry, & pinot grigio, all work well)
1/2 cup water
1 tbsp. fennel seeds
1/2 tsp. paprika
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 cup grated parmesan
Brown the turkey in the olive oil, and drain. Set aside. Boil the pasta, drain, and keep warm. Meanwhile, properly clean and chop your leek.
Add the leek to the same pan you cooked the turkey in, and sautee about 4 minutes.
Coarsely chop your kale. Add the wine to the leek and scrape the bottom of the pan.
To the pan, add the water, kale, and beans.
Crush together your spices.
Add the spices to your kale mixture, and cook until kale is slightly wilted (about 10 minutes).
Add the turkey to the pan, and heat through.
Toss with the pasta, plate, and sprinkle with the grated parmesan. Enjoy!