Contributed by Angela Cleveland (adapted from www.pepperfool.com)

Ingredients

1 ½ lbs Rutabaga (cut into 1/5 inch cubes)
3 C water
1 ½ Tbs Olive Oil
¼ tsp Thyme
1 ½ tsp Salt
1 Onion
1 Garlic clove
1 tsp Chili pepper flakes
1 bag of Kale
1 tsp Sugar
Pepper to taste
Penne Pasta (enough for 4 to 6 servings)

Instructions

Add rutabaga cubes, water, oil, thyme, and ½ tsp of salt in a pot and cook over high heat until tender. Drain excess water and set aside. In a skillet, sauté onion, garlic (crushed), and chili pepper flakes over medium heat until onion is barely translucent. Rinse kale and cut into wide ribbons. Add to skillet and cook (covered) until greens have withered down. Uncover and add 1 tsp of salt, sugar, and black pepper. Turn heat up to medium-high and partially cover. Cook until greens are just tender, about 15 minutes, and drain, setting aside the liquid. Cook pasta and drain. Immediately add greens and rutabaga to pasta and toss very gently in the warm pot. If necessary, add more seasoning and add reserved liquid to moisten the dish a little more.

Serves 4 to 6

Read more recipes