10.5 cups vegetable broth
1 tsp minced garlic
3 cups very thinly sliced kale (no stems)
8 oz. whole-grain angel hair pasta broken into small pieces
2 tsp lemon juice
Parmesan cheese
red chile flakes or cayenne pepper for garnish
Directions:
boil vegetable broth with garlic on high
add kale, reduce heat to med-high for 2 minutes
add pasta and cook until tender but not soft (according to package)
just before serving, stir in lemon juice
serve and garnish with dash of cayenne or red pepper flakes and Parmesan cheese
Comments:
I adapted this recipe from the Feb 2007 Sunset magazine. It was soooooo good and extremely simple. Plus, you get the health benefits of kale without the nastiness of raw greens! I'm going to have it again for dinner.
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