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Penne Pasta With Kale and Prosciutto

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, 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

Note: All the Greater Pittsburgh Community Food Bank wanted for Christmas was a new building -- and it got it. The new address is: Greater Pittsburgh Community Food Bank, P.O. Box 600, One North Linden, Duquesne, PA 15110. New phone number: (412) 460-FOOD (3663).

Kale may have been my favorite recipe, but the rest of my family went nuts over Texas-Style Barbecue Brisket. This recipe was featured in a Father's Day piece and was from "The Barbecue Bible!" by Steven Raichlen. It was no surprise to see this weighty tome on Marlene Parrish's annual list of must-have cookbooks. For anyone with a grill, this is a constant inspiration.

Thursday, January 06, 2000

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