Kale Spaghetti

Another early spring week; another kale-lovin' recipe. Cub Creek Farm, my CSA farm, returned to the farmer's market last week and I snagged the biggest bundle of mixed kale I could find (along with a bag of spinach for salads & omelets and eggs for said omelets).

In past discussions with my friends Theresa and Meghan, I realize that I'm kind of a freak for liking kale. Here, however, is a recipe that I think really masks the taste of the kale and might be appealing to those kale-haters out there (and T, this one doesn't have any cheese!). I of course made some substitutions here - using chickpeas instead of cannellini beans (they were already in my cupboard) and leaving out the onion (didn't have one on hand). I also topped my kale spaghetti with some reduced-fat feta instead of Parmesan to give it a little Greek flavor. I might pump it up even further next time with some kalamata olives instead of the ripe black ones (although I do love either). I just ate it for lunch again today and will definitely be making this one again...