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.