1/3 pound penne or farfalle pasta
2-3 tablespoons olive oil
1 small onion, diced
2 or 3 garlic cloves, minced
1/2 pound chopped kale leaves
salt and pepper
Bring 6 – 8 cups salted water to a boil; add pasta and cook until tender. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions and garlic and cook until tender. Add the kale and saute until wilted. Drain the pasta and combine it with the onions, garlic and kale. Season with salt and pepper. Makes 2 servings.
Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition