3 tbsp olive oil
6 cups packed fresh kale leaves
⅛ tsp salt
4.50 cups water
1 pint cherry tomatoes, halved
3 cups gluten-free pasta, uncooked
3 garlic cloves, minced
salt and pepper to taste
2 tbsp extra virgin olive oil
¼ cup crumbled feta cheese
1
Heat olive oil in a large saucepan.
2
Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.
3
Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.
4
Cook over high heat and bring to a boil.
5
Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
6
Remove from heat and let stand 2 minutes.
7
Drizzle with extra virgin olive oil.
8
Stir in crumbled feta cheese.
Ingredients
3 tbsp olive oil
6 cups packed fresh kale leaves
⅛ tsp salt
4.50 cups water
1 pint cherry tomatoes, halved
3 cups gluten-free pasta, uncooked
3 garlic cloves, minced
salt and pepper to taste
2 tbsp extra virgin olive oil
¼ cup crumbled feta cheese