Ingredients

• 2 tbsp Olive Oil
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Garlic
• 4 cups Chopped Kale
• 1/3 cup White Wine
• 1/3 cup Chicken or Vegetable Stock
• 6 oz Linguine
• 1/3 cup Grated Parmigiano-Reggiano Cheese
• 1 wedge Lemon
• Black Pepper
• 1 tbsp Parsley

Directions

1. Put water on for the linguine
2. Wash and Chop 4 cups Kale
3. Heat Olive Oil in a dutch oven or cast iron casserole over med-low heat.
4. Add Red Pepper and garlic and let flavors meld with the oil.
5. Add the chopped kale and stir to begin wilting the kale with the hot oil.
6. Add the stock and wine, cover and simmer.
7. When linguine is done and kale has softened, drain and add to the kale.
8. Stir to mix well. Add the Parmigiano-Reggiano Cheese and add pepper to taste.
9. Stir well and add extra olive oil of the linguine and kale seems too dry.
10. Serve with parsley and the juice from the lemon wedge.

Sources