Photo:Tod Dimmick
Powisset Farm serves up a gorgeous bunch of kale. That's where we'll start. What next? Hm, let's look in the fridge... What's this? Leftover chicken, leftover whole wheat shells? Add a few more choice ingredients, and can you say "Dinner"!
Prep time (assuming the component parts are already done): 10 minutes
Cook time: 15 minutes
Serves: 4-6
3 TB olive oil
2 cloves garlic, crushed
1 bunch kale, washed, stems separated from leaves: stems chopped into 1/2 inch pieces, leaves coarsely torn into pieces
6-8 cups chicken or vegetable stock
1 tsp Italian seasoning
Dash hot sauce
1/4 tsp ground black pepper
1 lb grilled chicken, cut into 1/2 inch chunks
2-3 cups cooked whole wheat pasta
Salt to taste
Parmesan cheese
Heat the olive oil in the bottom of a large stock pot over medium heat and cook the garlic, stirring, for 1-2 minutes or until garlic lightly tans. Add the kale stems and cook, stirring, for 5 minutes. Add the stock and heat to a gentle boil. Reduce heat to low, add the kale leaves, Italian seasoning, hot sauce, and black pepper, and cook for 5 minutes or until the leaves are tender. Add the chicken and pasta and heat for 2-3 minutes to desired temperature. Add salt to taste, and distribute to serving bowls, topping with Parmesan cheese.
Serve with crusty bread and a dry red wine, and life is good.
Submitted by Tod Dimmick,
AKA "The Foodie" at 1000radishes
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