Garlic Parmesan Kale Pasta

Pull the kale leaves from the woody stems and tear them into small 1 to 2-
inch pieces. Rinse the torn kale well in a colander under cool, running
water and allow it to drain.

Bring a large pot of water to a boil. Break the pasta in half, add to the
boiling water. Cook until al dente (about 7 minutes). Drain the pasta.

While the pasta is cooking, add the olive oil, butter, and minced garlic to
another large pot or skillet. Cook over medium heat for 1-2 minutes, or until
the garlic is soft and fragrant. Add the kale and continue to sauté until the
kale has wilted and has turned a deep green color (about 5-7 minutes). Turn
the heat off.

Add the drained pasta to the pot with the sautéed kale. Toss the pasta and
kale together. Allow them to cool to the point that steam is no longer rising
from the pot. You want the pasta warm, but not hot enough to melt the
Parmesan.

Season the pasta and kale with salt & freshly cracked pepper to your liking.
Add the grated Parmesan cheese and toss to coat.