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Ingredients

7 ounces whole wheat linguine 1 cup water 1 cup beef stock ½ pound fresh kale, chopped 1 tablespoon olive oil 1 pound ground beef ½ cup diced onion ½ cup diced celery 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®) 1 tablespoon Italian seasoning 3 tablespoons whole milk ½ teaspoon salt ⅛ teaspoon ground black pepper

Nutrition Info

464.9 calories carbohydrate: 44.5 g cholesterol: 75.6 mg fat: 19.3 g fiber: 9.5 g protein: 30.3 g saturatedFat: 6 g servingSize: - sodium: 697.9 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Bring water and stock to a boil in a medium pot over high heat. Add kale, reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.
Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery, continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.
Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper, stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.

4 servings

This kale linguine dish is a meal in itself. Lots of protein and vegetables with pasta. No sides needed!