Makes 4 servings
5 cups destemmed kale, chopped (any kind of kale!)
8 oz. Whole wheat penne pasta, uncooked (I love Ronzoni brand)
2 oz. california sun-dried tomatoes, julienned
1 tsp. parmesan romano cheese (optional)
2 Tbs. real lemon juice
1/8 tsp. fresh cracked pepper
1/2 tsp. chipotle chili powder
2 slices uncured bacon
3 tsp. minced garlic or 3 cloves crushed
In large dutch oven, boil at least 8 cups of water and cook penne to al dente (about 6 minutes). Meanwhile, in large frying pan, fry bacon to crispy, saving pan and moving bacon to paper towel before crumbling into bits.
In frying pan, add sun-dried tomatoes, garlic and chili powder. Saute tomatoes and garlic in bacon reserves for 2 minutes.
Meanwhile, once noodles are done, add Kale leaves right into the pasta water with the pasta and boil for about 2 minutes. Reserve 1/2 cup of kale/pasta water and set aside. Drain pasta and kale and then add to frying pan with tomatoes. Mix and saute for about 2 minutes before removing to a bowl.
Add reserved kale water, lemon juice, crumbled bacon and cracked pepper. Mix thoroughly. Serve in bowl, sprinkled with optional cheese.