2 TBSP chopped fresh Italian parsley
1/2 tsp finely grated lemon peel
1 small clove garlic, minced
1/2 large bunch of lacinato or green kale, thick stems removed
and cut crosswise into 1 inch strips
6 oz penne rigate
3 TBSP extra-virgin olive oil, divided use
1/4 cup chopped, pitted kalamata olives
1/3 cup crumbled feta cheese (made with sheep &/or goats milk)
Combine parsley, lemon peel and garlic in a small bowl and set aside.
Bring a large pot of salted water to boil. Add kale and cook 3-4 minutes, until just tender.
Remove from the pot with a slotted spoon or skimmer and drain in a colander.
Return water to a boil. Add pasta and cook until al dente.
Meanwhile, warm 2 TBSP oil over medium heat in a large skillet. Add parsley mixture and, stirring, cook for 1 minute. Add drained kale and continue stirring and tossing until kale is coated with oil and parsley. Add a bit of pasta boiling water if it appears dry.
Scoop up 1/4 cup of pasta boiling water, then drain pasta and add to pan with kale. Add olives. Stir and toss pasta with kale mixture and olives. Add pasta boiling water if it appears dry but be careful not to add too much. Add ½ the cheese and toss to mix. Serve pasta topped with remaining cheese. Drizzle with 1 TBSP remaining olive oil.
Accompany with crusty bread and Iron Hub Sangiovese. Recipe adapted from Bon Appétit, April, 2008.