The kale tends to absorb all the cayenne, leaving the rest with a nice, mellow sweet pepper flavor.
- 2 cups (or more!) roughly torn kale
- 1 red pepper diced
- 1 yellow pepper diced
- tablespoon olive oil
- 3 strips bacon, cut in small pieces
- 4 cloves garlic, minced
- teaspoon of cayenne
- teaspoon of basil
- crumbled feta cheese
- rotini pasta
Cook pasta as per directions on package.
Heat oil in frying pan. Add garlic and spices, then peppers and bacon. Once bacon is almost cooked through, add kale, stirring frequently. Cook until wilted.
Add mixture to cooked pasta, sprinkle with feta cheese and garnish with peashoots.
Matt’s Note: I absolutely love this dish. When we got our second delivery of kale I begged Cynthia to make this again.