>Penne with Kale and Lentils

>Today we are a food blog.
One of my projects over the past week has been figuring out new ways to use the abundance of kale the Collins Farm garden has provided us with. This recipe was adapted from one I found on Epicurious.com (awesome site), but I changed it enough to warrant calling it my own. My plan is to come up with a few more kale tricks before the farmer’s market on Saturday so I can hand recipes out to puzzled customers who seem to regard kale as some sort of alien lettuce.
So, with on further ado, I present:

Penne Pasta with Kale and Lentils

Kale is a highly nutritious and sweet-tasting green that is complimented well by the earthy taste of lentils, which add protein and fibre to this dish. The cheese is optional but gives it a bit of delicious creaminess. Add fresh garden herbs like oregano, basil or parsley for your own twist.

1 lb (fresh!) kale, cut into strips
2 lbs penne pasta, or any other short pasta (regular or multigrain)
1 cup lentils (any type)
1 onion, chopped
4 cloves of garlic, finely chopped (use more as you desire, of course)
4 T olive oil
3 oz (85 g) parmesan or other hard cheese like asiago, grated
Salt and pepper
Red pepper flakes (optional, for added spice)

Cook lentils in 2 cups water for 20 minutes. Meanwhile, steam kale for 7-8 minutes, or until tender. Set kale aside and keep the water boiling. Add the pasta to the boiling water, stir, and cook until al dente (10-12 minutes). Drain and return pasta to the pot. Sauté the onion and garlic in olive oil until onions are translucent. Add to pasta along with the lentils, kale and grated cheese. Stir and season to taste.

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