Pasta With Chickpeas And Kale

• 1 pound kale or other greens, washed and trimmed
• 1 tablespoon olive oil
• 1 tablespoon garlic minced
• 1 hot pepper Dried
• 4 tablespoons parsley minced
• salt
• pepper
• 1 pound ziti elbow macaroni, twists or bowties
• 2 cups chickpeas Cooked, drained

1. Set a large pot of water to boil, and add salt. Cut the kale stems into 2-3 inch pieces; chop the leaves coarsely and set aside. Boil the stems until they are nearly tender; then, add the greens. Cook until kale is quite tender but stillbright green. Scoop it out with a slotted spoon, place in a bowl of ice water, and keep pot boiling. When the kale cools, squeeze out excess water, gather it into a mass and chop rather finely. Meanwhile, place olive oil in a large skillet over ve
2. Warm the garlic mixture over medium heat, and add the cooked pasta, the chickpeas and the chopped kale.
3. Toss well, taste for seasoning, garnish with parsley and serve immediately.

kale, olive oil, garlic, pepper, parsley, salt, pepper, elbow macaroni, chickpeas

Taken from www.yummly.com/recipe/Pasta-With-Chickpeas-and-Kale-1666902 (may not work)