INGREDIENTS

INSTRUCTIONS

Set a large pot of water to boil, and add salt.  Cut
the kale stems into 2-3 inch pieces; chop the leaves
coarsely and set aside.  Boil the stems until they are
nearly tender; then, add the greens.  Cook until kale
is quite tender but stillbright green.  Scoop it out
with a slotted spoon, place in a bowl of ice water,
and keep pot boiling. When the kale cools, squeeze out
excess water, gather it into a mass and chop rather
finely. Meanwhile, place olive oil in a large skillet
over very low heat, and add the garlic and hot pepper
if using.  Cook slowly until the garlic becomes golden
brown, then add 2 tablespoons of the parsley and salt
and pepper to taste.  Remove the hot pepper, and
remove the pan from the heat. WQhile garlic is
cooking, cook the pasta, tasting frequently to make
sure it does not overcook.  When it is done, drain it.
Warm the garlic mixture over medium heat, and add the
cooked pasta, the chickpeas and the chopped kale.
Toss well, taste for seasoning, garnish with parsley
and serve immediately.
Nutritional info per serving: 655 cal; 8g fat, 25g
pro, 120g carb (11%)
Source: Miami Herald, 2/22/96
formatted to mm by Lisa Crawford, 7/1/96
Posted to MM-Recipes Digest V3 #215
Date: 08 Aug 96 21:35:09 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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