2 pounds kale, stemmed and coarsely chopped
3 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes
1 ounce Prosciutto ham, sliced into thin strips
2/3 cup chicken broth
12 ounces penne pasta
1/4 cup Parmesan cheese
Prepare pasta according to package directions; drain. While it is cooking, in a large sauté pan, heat garlic and red pepper flakes in oil over medium heat until garlic starts to sizzle. Stir in Prosciutto. Add greens and toss to coat with oil. Add chicken broth. Cover and cook over medium-high heat, adding more broth if necessary, until greens are tender and most of the stock has been absorbed, about 10 minutes. Toss with pasta and serve with freshly grated Parmesan cheese.
Greater Pittsburgh Community Food Bank
Thursday, October 14, 1999
