Pasta Garlic and Kale!

DOUBLE THIS RECIPE!
(And add kale to pasta water!)

Ingredients

½ lb. (or one large bunch) kale
½ lb. (8 oz.) whole wheat angel hair pasta (or small pasta like shells or macaroni)
2 Tbsp olive oil
2 cloves garlic, minced
salt & pepper
¼ cup Parmesan grated
pinch red pepper flakes (optional)

Instructions

Rinse kale well in a bucket draining off the sand, about 4 times. Then allow the kale to drain in big collander. Chop kale including stems into 2 inch bites.
Bring a large pot of water to a boil. Break the pasta in half, or if using small pasta add it to the boiling water, and cook according to the package directions. Drain the pasta in a colander.
While the pasta is cooking, add the olive oil, and minced garlic to skillet. Cook over medium heat for 2-3 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.
Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.
Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.