SPICY PENNE WITH PORTOBELLO AND KALE
Steps:
- Get out a frying pan for the mushrooms, a saucepan for the kale and a pot for the pasta. Start water for kale and pasta. Heat 2 tbsp. olive oil for mushrooms. Chop mushrooms and kale into bite sized pieces, discard kale stocks. Fry half of the mushrooms until browned. Add kale and pasta to water when boiling, I put a bit of salt and a tbsp. of oil in pasta water. Chop garlic and chili into small pieces. When first round of mushrooms are done remove to bowl and start second round (frying mushrooms in one go makes them mushy before getting browned). Add 2 tbsp. oil to frying pan. When second round of mushrooms is nearly done add garlic and chili, fry for two minutes more. Drain pasta and kale and mix together mushrooms. Assemble in pasta bowls and top with parm' and pepper.
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