~ Bethany Weathersby
pasta
finely chopped kale
marinated artichoke hearts, roughly chopped
chopped olives
parmesan or feta
Boil noodles to desired tenderness. Drain, then place on medium heat and mix with kale, artichoke hearts, olives, and a little bit of oil from the artichoke jar until the kales wilts. Serve with parmesan or feta.
Notes: You can use whatever amounts you'd like, but we use 1 lb. of whatever pasta we're in the mood for or have on hand, about 6 cups of kale, 6 oz. of olives, about 20 oz. of artichoke hearts, and then let people put as much cheese as they want on their serving.
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