Kale CAN be delicious

One of the super-foods people tout lately is kale. 

Now, I like greens, greens, greens, but not everyone enjoys kale. I saw a fun way recently to get just about anyone to eat some kale: make it into chips.
If you want to try eating this mega-food in an entree, here's a delish re-ceep that has odd ingredients, but the resulting dish is divine.
Penne with Kale, serves 4
12 oz penne pasta (sorry, re-ceep is from an American magazine)
3 tsp evoo
1/4 cup pine nuts OR walnuts OR pecans
1 Tbsp minced garlic
1 and 1/2 cups broth (I use veggie broth)
1 bag or bunch of kale, stems removed and coarsely chopped [NOTE: for kale, it is important to extract as much of that hard central stem as possible, and the chopping really helps with kale-enjoyment too]
1/4 cup golden raisins (tip: if your raisins are a little dried out from languishing in the cupboard, cover them in boiling water in a bowl for at least 15 min. while you're getting everything else ready; then drain them when you're ready to start the sauteing part of this re-ceep)
garnish: shaved Parmesan cheese and red pepper flakes, which REALLY finishes this dish and you should should should include!
1. Cook pasta as package directs.
2. Meanwhile, heat 1 tsp oil in skillet over medium heat, stir in nuts, saute 1 minute or until lightly toasted, remove and reserve.
3. Heat 2 tsp oil in same skillet, add garlic, saute 30 seconds; add broth, kale, and raisins (drained! if you had to soak them). Cover and steam 5 to 6 minutes until greens are tender.
4. Drain pasta, return to pot, toss with kale mixture and nuts. Serve with Parmesan cheese and red pepper flakes.
Happy greens-eating!
After you make this and love it, then the next day you might be stuck again over what to make for dinner: the blog Smitten Kitchen inspires me all the time.
Now, I have to go figure out what to have for dinner, maybe the eggplant that's languishing in my bottom fridge drawer needs to be devoured tonight. NOM.
P.S. The eggplant made it into a quick-stew of veggies that I served on brown rice; it was definitely NOM.
One of my favourite new food blogs belongs to Lady Buttons, and she's my inspiration.