adapted from wholeliving
1 small bunch
kale, stems removed and chopped
1 large sweet
potato, peeled & cubed
1 can italian
diced tomatoes
6 cloves garlic,
minced
12 oz bowtie pasta
2 Tbsp
extra-virgin olive oil
¼ cup toasted pine
nuts
juice of ½ lemon
Pinch red pepper
flakes
Pinch basil
Parmesan cheese,
to taste
Directions:
1. Put a pot of
well-salted water on to boil.
2. Prepare all
veggies for cooking.
3. Add pasta to
boiling water and cook according to package directions. Drain and return to the
pot.
4. Meanwhile, in a
large skillet over medium heat, add oil, a few pinches of sea salt and sweet
potatoes. Cook, uncovered, without stirring, 5 minutes. Toss potatoes once,
cover skillet with lid, and cook 10 minutes more .
5. Add garlic,
tomatoes, and red pepper flakes. Let
stew for 10 minutes. Add kale and cook just until it has wilted and turns
bright green, 2 to 3 minutes. (Do not overcook!) Remove from heat. Squeeze
lemon juice over the vegetables.
6. Add pine nuts
and parmesan cheese. Eat.
