1 pound pasta (I use udon)
1 red onion, diced
4 cloves garlic, minced
olive oil, for frying
1 (8 ounce) jar kalamata olives
3 to 5 bunches kale, stemmed and chopped (I use several different kinds)
1 (14 ounce) can diced tomatoes with juice
1 to 2 (15 ounce) cans white beans
1 cup vegetable broth
1. Cook pasta according to package directions. Fry onion and garlic in large pot until soft and brown.
2. Drain the olives, reserving the brine, and coarsely chop. When the garlic and onion is soft and browned, add kale, tomatoes, olives, brine, beans, and broth.
3. Cook until kale is done to your liking. Serve over pasta.
Source of recipe: This is modified from a Vegetarian Times Recipe.