from From Asparagus to Zucchini, 3rd Edition

1/3 pound penne or farfalle pasta

2-3 cloves garlic, minced

2-3 Tbsp olive oil

all your kale, chopped

1 small onion, diced

S&P

Bring 6-8 cups salted water to a boil; add pasta and cook until al dente. Meanwhile, heat olive oil in a large skillet over medium heat, add onions and garlic, cook until tender. Add kale and sauté until wilted. Drain pasta and combine with onions, garlic and kale. Season with S&P and serve immediately. Makes 2 servings.