1 large bunch of kale, center ribs removed, leaves roughly chopped
1 pound cherry tomatoes, halved or 1 14-ounce can of diced tomatoes
4 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
Freshly grated parmesan cheese
Tools
Cutting board
Knife
Large pot
Skillet
Spatula or spoon
Method
Bring a large pot of lightly salted water to a boil and cook according to package directions. Reserve about 1/4 cup of the pasta cooking water.
Meanwhile, heat oil over medium heat in a large skillet and saute garlic until lightly brown and crisp. Remove garlic from the pan and place on a paper towel, leaving as much oil in the pan as possible. Add red pepper flakes, tomatoes, kale and about 2 tablespoons of the pasta cooking water to the pan, and cover. When the kale turns bright green and wilts, remove the lid and stir. Continue cooking until the kale is tender.
Add the pasta to the kale mixture and stir to combine. Add some of the pasta cooking water if it seems dry.
