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Macaroni With Kale and White Beans

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“This delicious vegetarian meal is packed with nutrients. If you've never tried kale, this is a good recipe to try! Kale tastes similar to spinach but retains its leafy texture. From Jeanne Lemlin's "Main Course Vegetarian Pleasures."”

Ingredients Nutrition


  1. Cook macaroni according to directions, making sure to not overcook.
  2. Rip kale off its stem into bite-sized pieces. (Be sure not to use the stem, as it is quite bitter. I've tried cutting it, but it works better to rip it).
  3. Rinse kale in a large bowl of cold water and drain.
  4. Heat oil in a large skillet or stockpot (you will need a lid later).
  5. Add garlic and red pepper, cooking over med-high heat for about 2 minutes.
  6. Stir in kale and broth and cover pan, stirring occasionally, until kale is wilted but bright green and tender, about 7 minutes.
  7. Gently stir in salt, followed by beans, macaroni, and Parmesan. (Do not use canned parmesan, as it really will not taste right. Use the "real" grated parmesan!).

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