1. Heat the vegetable broth in a large saucepan. Add the onion and cook and stir over medium heat for 3 minutes. Add the kale and the tomatoes and their liquid. Bring to a boil, lower the heat, cover and simmer for 20 minutes. Stir in the olives and parsley and cook for 5 minutes longer.
2. While the kale is cooking, bring a large pot of water to a boil and cook the penne until just tender. Drain and transfer to a serving bowl. Add the kale mixture and toss gently. Sprinkle the top with the optional vegan Parmesan cheese and serve immediately.
3. Stored in a covered container in the refrigerator, leftover Penne with Kale, Tomatoes, and Olives will keep for up to 3 days.
Recipe Source: www.nutritionmd.org, The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.
|1/4 cup vegetable broth or water|
|1 onion, diced|
|5 cups chopped kale|
|2 cans (14.5 ounces each) chopped fire-roasted tomatoes, undrained, or|
|3 cups chopped fresh tomatoes plus 1/2 cup water or vegetable broth|
|1/2 cup sliced kalamata olives|
|1 tablespoon chopped fresh parsley|
|8 ounces whole wheat penne|
|1/4 cup vegan Parmesan cheese or nutritional yeast flakes (optional)|