Ingredients for 4 servings
1 package of pasta (I
used gluten free Barilla’s penne)
½ cup olive oil
6 cloves garlic,
thinly sliced
6 cups kale, rinsed
and dried, cut into half-inch pieces.
Red pepper flakes
Parmesan (I used Parmigiano Reggiano)
Preparation
Put the pasta to cook
in boiling water according to package directions. When the pasta is al dente,
strain it and let it run some fresh water to stop cooking.
In a large skillet
over medium heat, sauté the garlic in the olive oil until it begins to brown,
about 4 minutes.
Add the kale and stir.
Sauté for about 45 seconds.
Remove from heat and
add the pasta. Mix well.
Sprinkle some peperoncini an Parmesan cheese.