Ingredients

• 1/3 pound penne or farfalle pasta                        
• 2 or 3 garlic cloves, minced
• 2-3 tablespoons olive oil                                            
• 1/2  pound chopped kale leaves
• 1 small onion, diced                                                      
• salt and pepper
• Diced, cooked bacon (optional)

Directions

Bring 6-8 cups salted water to a boil; add pasta and cook until tender.  Meanwhile, heat olive oil in large skillet over medium heat, add the onions and garlic, and cook until tender.  Add the kale and sauté until wilted.  Drain the pasta and combine it with the onions, garlic and kale.  Add bacon if using, season with salt and pepper and serve immediately.  Makes 2 servings.

information from book From Asparagus to Zucchini, a guide to cooking farm-fresh seasonal produce, by Madison Area Community Supported Agriculture Coalition.