• Total Time: 30 minutes
  • Yield: 4 1x


  • 1 pound of whole wheat penne
  • 10 ounces black kale (or any variety of kale)
  • 6 tablespoons extra virgin olive oil
  • 3 cloves of garlic, chopped
  • 2 ounces black olives, pitted and coarsely chopped
  • Salt, to taste
  • Freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano

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  1. Clean the kale leaves, remove the ribs and chop into strips. Add two cups of cold water to a saucepan, add salt and the kale, and cook until the kale’s wrinkles are almost smooth (7-8 minutes). When cooked, remove from heat and drain, keeping the kale’s water (which contains most of the nutrients) set aside.
  2. In a large skillet (big enough to add the penne) add the olive oil, whole garlic cloves (slightly squashed) and the chopped olives. When it begins to sizzle, add the kale and cook, stirring constantly, for 3 minutes. Then add the kale’s cooking water and cook 3 additional minutes. At this point, you may remove the garlic.
  3. Meanwhile, bring a large pot of water to a boil. Add salt and when it begins to boil, add the pasta. Stir until it boils again. Cook until al dente, and drain, retaining a cup of the cooking liquid.
  4. When the penne are cooked, add to the skillet with the kale. Cook together for 2 or 3 more minutes and adding some of the pasta’s water if needed. Turn off the heat. Sprinkle with Parmigiano-Reggiano cheese, stir well again and serve hot.