I am no use at clever names. I envy people who can come up with them. This was lying in the clippings file that was recently cleaned out. Since last night was the first time I made it, I didn’t tweak with it much. The kids and Jeff were full of suggestions to improve it next time. We were all pleasantly surprised at how much we liked the kale.
- 1 lb whole wheat pasta (we had penne so that’s what we used)
- 1 bunch kale, chopped. (make sure to remove the thick stalk from the center)
- 1 can chick peas, drained and rinsed
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/2 Parmiggiano cheese, grated
- 1/2 cup white wine (we had a bottle of Savignon Blanc in the fridge but any dry white wine will work)
- 1 tbsp butter
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes
- salt and pepper
- Cook pasta according to directions on package and set aside keeping warm while the kale cooks.
- Heat olive oil in a deep saute pan. Add the garlic and let cook 2 – 3 minutes or until golden. Stir often so it doesn’t burn.
- Add the chopped kale. Depending on your pan you might need to add it in batches. As it cooks, it will wilt down releasing moisture. Stir often.
- Season with salt, pepper and red pepper flakes.
- Let the kale cook down for about 5 minutes.
- Add the chickpeas and stir.
- Pour in the cream. Bring to a boil.
- Add the wine and the lemon juice.
- Let cook another 3 – 5 minutes.
- Toss it into a large serving bowl and add the pasta, butter and cheese. Mix it all together and serve.