Kale With Fusilli And Roasted Garlic

• 1 whole garlic head
• 1 pound kale
• 3 quarts water
• 1 (10 1/4-ounce) can low-salt chicken broth
• 3 cups uncooked fusilli (twisted spaghetti)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. Remove white papery skin from garlic head, and separate cloves. Peel cloves, and wrap in foil; bake at 350u0b0 for 30 minutes or until tender. Set aside.
3. Remove stems from kale, and wash leaves thoroughly. Pat leaves dry, and coarsely chop to equal 3 cups.
4. Combine water and broth in a large Dutch oven; bring to a boil. Add kale; cook 5 minutes or until tender. Drain kale, reserving cooking liquid. Return cooking liquid to pan; bring to a boil. Add pasta; cook 8 minutes or until tender. Drain pasta, reserving 3 tablespoons cooking liquid.
5. Combine pasta, reserved cooking liquid, kale, roasted garlic cloves, oil, salt, and pepper in a bowl; toss well. Spoon pasta mixture onto individual plates, and sprinkle with cheese.

garlic, kale, water, lowsalt chicken broth, fusilli, extravirgin olive oil, salt, red pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/kale-with-fusilli-roasted-garlic (may not work)