Pasta with Kale and Olives


1 medium onion, chopped 
1/4 cup vegetable broth or water 
1 bunch kale, cut or torn into approximately one-inch pieces (about 5 cups chopped) 
1/2 cup pitted and sliced Kalamata olives 
1 tablespoon chopped fresh parsley 
8 ounces dry whole-wheat penne pasta 
1/4 cup dairy-free (vegan) parmesan cheese substitute or nutritional yeast (optional)


Sauté onion with vegetable broth or water over medium heat for 3 minutes.
Add kale and tomatoes and their liquid.
Bring to a boil and then reduce heat, cover, and simmer for 20 minutes.
Add olives and parsley.
Cook for an additional 5 minutes.

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