- ½ lb. kale
- 2-3 Tbs. salt
- 1 large yellow-fleshed potato, ¾” cubes
- 14-16 oz. uncooked penne pasta
- 1-2 cloves garlic, chopped
- 3-4 Tbs. olive oil
- fresh black pepper to taste
Clean the kale, removing tough ribs, and cut it into thin strips. Bring 5-6 quarts of water to a rolling boil, add salt, potatoes and kale, cook for 5 minutes. Add pasta and cook for ¾ of recommended time (should offer considerable resistance to the tooth). Meanwhile, put the garlic in a large skillet and drizzle with 1 Tbs. olive oil over moderate heat. When garlic begins to sizzle, remove from heat. Drain pasta and vegetables, reserving 2 cups of the cooking water. Add the pasta and vegetables to the garlic in the skillet and add 1 cup of the cooking water. Cook over high heat, covered, until the pasta is done and surrounded by a creamy sauce. Add more cooking water as needed. Serve in bowls, topped with a drizzle of remaining olive oil and pepper.
Adapted from Red, White and Greens by Faith Willinger.