Kale and White Beans with Tortellini

We have been searching and searching for delicious ways to cook with kale.  Kale is very healthy (thus the appeal of cooking with it), yet each time we prepared it I doubted whether the health benefits were worth enduring eating the stuff.  Needless to say, we have found a phenomenal way of preparing kale that will make you crave it.


Ingredients:

• 1 onion, chopped
• 4 garlic cloves, minced
• 2 bacon slices
• 1 bunch kale, chopped
• 3/4 cup white wine
• 3/4 cup chicken broth
• 2 cans stewed tomatoes, drained
• 1 can white beans, drained
• 1 package tortellini (we buy the refrigerated packages of tortellini that are found near the parmesan cheese) - we also love this recipe with gnocchi.  
• about 1/2 cup parmesan cheese
• 1/4 cup breadcrumbs

Saute the onion, garlic and bacon until the bacon is rendered (because of the fat from the bacon, we do not use olive oil to saute).  Add the kale and cover until the kale shrinks to about half of its original size.  Then, add the white wine; cover and simmer for about 5 minutes.  Add the chicken broth, tomatoes, and white beans, and again simmer covered for 5 minutes.  

In the meantime, cook the tortellini to al dente.  

Combine the kale/bean mixture with the tortellini in a pyrex baking dish and sprinkle with the parmesan cheese and breadcrumbs.  Bake at 350 degrees for 20 minutes and finish under the broiler until the cheese and breadcrumbs become golden brown.

This recipe fills an entire 9x13 baking dish, which makes it great for leftovers.  I've found that when I eat it for lunch, I am satisfied and full of energy throughout the entire afternoon.