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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | Parsley, Chopped Fresh Italian | 1 | teaspoon | Lemon zest | 1 | clove | garlic minced | 10 | cups, chopped | Kale | 12 | ounces | whole wheat penne | 3 | tablespoons | olive oil, extra virgin | 20 | large | kalamata olives, sliced | 1/2 | cup, crumbled | feta cheese, herb and garlic |
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Steps
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Sequence
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Step
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| | 1 | Mix parsley,lemon zest and garlic in small bowl; set aside. | | 2 | Bring large pot of salted water to boil. Add greens, thick stems removed(may substitute spinach, mustard greens, or broccoli rabe, if desired:about 1 pound)and cook until just tender, 1 - 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. | | 3 | Return water to boil. Add pasta and cook until just tneder but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup cooking liquid. | | 4 | Return pasta to pot: add greens, olive oil and toss. Stir in olives, feta, and enough cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper. | | 5 | Transfer to bowl. Sprinkle with parsley mixture and serve. |
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