|Add some pine nuts at the end for a nutty bite!|
16 oz whole grain penne
1 large bunch kale, stemmed and torn (about 8 cups)
1 medium shallot
1/3 cup oil cured black olives, pitted and halved
2 Tbl capers, drained
2 Tbl olive oil
2 cloves garlic, minced
juice of 1 lemon
pinch red pepper flakes
2 Tbl parsley, chopped
Bring a large pot of salted water to a boil and prepare pasta according to package directions (minus one minute). Drain pasta, reserving 1 cup of the pasta water.
While pasta cooks, heat oil over medium flame and saute shallots until translucent, about 3 minutes. Add garlic and cook for one minute. Add olives and red pepper flakes and cook until heated through, about 3 minutes. Add kale and toss to wilt, about 2 minutes. Add capers, lemon juice, and pasta. Stir in enough pasta water to finish wilting the kale and make a light sauce. Adjust seasoning and serve.
Easy, peasy, cool breezey.