Kale Puttanesca...sort of

I've gotten to the point where hardly a day goes by that I don't eat kale. Most often, it's in my morning smoothie, but I'm still a big fan of the leafy green on its own. After being introduced to raw kale in a salad, I throw it in mine whenever possible. And if I'm cooking, I would choose it over spinach every time. It holds together so much better, and I've never, ever had slimy kale. Unfortunately, I can't say the same for spinach. 

I got an email from my sister this morning with a recipe for a kale breakfast casserole, and I spent the rest of the day with kale on the mind. The breakfast casserole didn't work with the things we had around the house, but a kale-themed dish for dinner was a definite. 

I'm calling this a kale puttanesca because it has many of the signature ingredients of a traditional puttanesca - onions, capers, tomatoes, olives, served over pasta. But it's a bit of a misnomer since I left out the anchovies, threw in a few extra things, and made the dish a little less sauce-y. 

Perfect for a late May evening. 

My version of the kale puttanesca is gluten-free (we used brown rice pasta) and vegan. But you could use whatever pasta you like or add cheese. It would be delicious with grated parmesan sprinkled on top. 

Oh, and bonus points for being able to prepare the whole thing in the time it takes to boil the pasta. Perfecto.

Gluten-free, Vegan Kale Puttanesca

1 tablespoon oil (we used coconut)
1-2 cups kale, chopped
1-2 tomatoes, chopped
2 cloves garlic, minced
1 small onion, chopped
1 tablespoon capers
1/4 cup pitted kalamata olives, halved
1/2 cup white wine
1/4 teaspoon each dried oregano, basil, and thyme
salt and pepper, to taste
1 box penne pasta (we used brown rice)

1.  Prepare the pasta according to the package.
2.  Heat the oil over a medium flame.  Add onions and garlic and saute slowly, stirring occasionally. Add the oregano, basil, thyme, salt, and pepper. 
3. When the onions have turned clear, add the tomatoes and capers and continue to cook over medium heat, about 3-4 minutes. 
4. Add the chopped kale and the white wine. Cover and let simmer gently for about 5 minutes. While you're waiting, drain the pasta. 
5.  Mix the drained pasta and the kalamata olives into the saucepan with the kale, making sure the pasta is full incorporated with the "sauce."
6.  Enjoy!