Kale With Fusilli And Roasted Garlic
|Whole garlic head||1|
|Canned low salt chicken broth||10 1⁄4 Ounce (1 Can)|
|Fusilli||3 Cup (48 tbs), uncooked (Twisted Spaghetti)|
|Extra virgin olive oil||1 Tablespoon|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Grated fresh parmesan cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
Remove white papery skin from garlic head, and separate cloves.
Peel cloves, and wrap in foil; bake at 350° for 30 minutes or until tender.
Set garlic aside.
Remove stems from kale, and wash leaves thoroughly.
Pat leaves dry, and coarsely chop to equal 3 cups.
Combine water and broth in a large Dutch oven; bring to a boil.
Add kale; cook 5 minutes or until tender.
Drain kale, reserving cooking liquid.
Return cooking liquid to pan; bring to a boil.
Add pasta; cook 8 minutes or until tender.
Drain pasta, reserving 3 tablespoons cooking liquid.
Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well.
Spoon pasta mixture onto individual plates, and sprinkle with cheese.