Kale

What to do with the kale from our CSA farm? No better recipe than this, and even my 11-year-old loved it:

Quick Cooked Greens with Penne and Prosciutto

2 pounds kale, stemmed and washed 3 times
3 tablespoons olive oil
2 garlic cloves, minced
4 ounces prosciutto, thin strips
2/3 cup chicken broth (I use Better than Boullion)
box of Borilla Plus penne
Parmigiano-Reggiano, DiGiorno, on top

- Bring water to a boil in large and deep saute pan. Add salt and kale, cook 7 minutes. Drain, and put in bowl of cold water to stop the cooking process. Squeeze kale dry, until only a few drops fall from them.

- Cook pasta according to directions.

- In saute pan, heat olive oil then add garlic, prosciutto and greens. Coat with oil, then add chicken broth and cook 5 minutes, until most of the stock has been absorbed.

Throw everything together and top with parmesan. Yum.

Serves 8.