1 Tbs. olive oil
2 garlic cloves, minced
1 cup fresh whole wheat bread crumbs (about 2 slices of bread)
1 Tbs. fresh mixed herbs, chopped (I used basil and rosemary)
1 lb kale
3 Tbs. olive oil
4 garlic cloves
1/4 tsp. crushed red pepper flakes
1 lb. frozen cheese tortellini
2 tsp. balsamic vinegar
1/4 tsp. salt
Freshly ground black pepper
2 Tbs. grated parmesean cheese
To prepare the crumbs, heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Stir in bread crumbs and cook until toasted, tossing often, about 5 minutes. Stir in herbs. Scrape mixture into a bowl to cool. Don't wash out skillet
Bring a large pot of water to a boil and cook the tortellini
Prepare the kale by ripping of the stems, then cutting the leaves into shreds. Put the kale in a large bowl of water to rinse.
In the skillet, heat 2 Tbs. of olive oil over medium heat. Add the garlic and red pepper flakes and cook 30 seconds. Add the strips of kale without fully drying it so that the water goes into the skillet too. Stir to coat the kale in the oil and garlic then cover the skillet tightly and cook the kale until it's wilted and soft, about 5-7 minutes. There should be s few tablespoons of liquid in the pan- if not, add some pasta water. Stir in the balsamic, salt and pepper.
Stir the tortellini, parmesean cheese, and 1 Tbs of oilve oil into the kale mixture. Serve with a generous topping of bread crumbs.
From Simple Vegetarian Pleasures cookbook.