Parmesan & Pepper Kale Pasta

Ingredients

• 2 Tbsp butter
• 2 cloves garlic
• 8 oz button mushrooms
• 1 bunch kale
• 1/2 cup chicken broth
• 1/2 lb pasta
• 1/2 tsp salt
• 1/2 cup grated Parmesan
• Freshly cracked pepper

Directions

1. Mince the garlic, then cut the mushrooms into slices. Add the butter, garlic, and mushrooms to a large pot, and cook over medium heat until the mushrooms turn tender and deep in color, about 5 minutes.
2. As the mushrooms cook, strip the kale leaves away from the stems by tearing or cutting them off. Chop the leaves into small pieces, then rinse them thoroughly.
3. Add the kale to the same pot with 1/2 cup chicken broth. Stir while it cooks, until the kale collapses completely. Leave the pot uncovered over medium heat and simmer until the liquid has mostly cooked off, about 10 minutes.
4. Meanwhile, boil water in a medium pot. Add the pasta and cook it until al dente, 7-10 minutes. Drain it, then set it aside until it cools a bit and the surface looks slightly dry and tacky.
5. Take the kale and mushroom pot off the heat. Stir in the pasta. You want the mixture warm, not sending up steam; if it is still steaming, wait about 5 minutes. When it has cooled slightly, add 1/2 tsp salt, about 20 turns from a pepper mill, or more if you like, and the grated Parmesan. Stir until the pasta and vegetables are evenly coated with the cheese and pepper. Taste, then adjust with more salt or pepper if needed.