Saturday, December 29, 2007

Penne with Kale and Ham

Penne with Kale and Ham

1 bunch kale, stemmed and coarsely chopped
1 tablespoon olive oil
2 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1 1/2 to 2 cups ham, chopped
2/3 cup beef broth
16 ounces penne pasta
1/4 cup Parmesan cheese, grated

Prepare pasta according to package directions; drain. While it is cooking, in a large sauté pan, heat garlic and red pepper flakes in oil over medium heat until garlic starts to sizzle. Stir in ham. Add kale and toss to coat with oil. Add broth. Cover and cook over medium-high heat, adding more broth if necessary, until greens are tender and most of the stock has been absorbed, about 5 minutes. Toss with pasta and serve with freshly grated Parmesan cheese.

This was more delicious than I imagined it'd be. And it's very healthy. I used whole wheat, organic pasta to make it even healthier. It sounds like total hippy food but I assure you it does not taste like sprouts and tofu!

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