Ingredients

The following ingredients have 3 Servings
  • 2 tablespoons extra virgin olive oil
  • 6 cups roughly chopped kale leaves
  • 1 tablespoon Worcestershire
  • 1 tablespoon white wine vinegar
  • 1 cup diced ham
  • 1 cup diced yellow onion (about half of a small onion)
  • 1 teaspoon lemon pepper
  • 1/8 teaspoon red pepper flakes
  • 1 14 ounce can no-salt-added diced tomatoes (with juices)
  • 1 1/2 cups uncooked penne pasta
  • 4 ounces fresh Feta cheese (broken up into large chunks)

Instruction

  • Heat 2 tablespoons of extra virgin olive oil over medium heat. Add the kale and toss to coat. Add 1/2 cup water along with the Worcestershire sauce and vinegar. Cover and steam for 10 minutes.
  • Remove the lid and stir. Add the ham, onion, lemon pepper, and red pepper flakes. Saute for 3 minutes.
  • Add the tomatoes with their juices and uncooked pasta to the pot. Add enough water to just barely cover all of the pasta. Squish everything down to submerge, then cover the pot.
  • Turn the heat to low and cook for 10 minutes, or until pasta is cooked through. Remove the lid and stir. If the pasta looks too watery, let it cook with the lid off for a few minutes to thicken up. Fold in the Feta cheese. Serve warm.