Ears and Greens
2 pints cherry tomatoes with a coating of olive oil
Heat oven to 425 degrees. Place cherry tomatoes, coated with a little
olive oil on
cookie sheet. Roast in oven 15 - 20 minutes, or until
lightly browned and split. Heat skillet over medium heat, add 1/2 cup
olive oil and crushed garlic. Sauté garlic in hot oil for about 30
seconds until it releases its flavor. Take off heat. Cook little ear pasta according to
directions on package. Drain. Meanwhile cook 4 cups of kale or
broccoli rabe (cut off tough stems if necessary) in boiling water until tender, about 7 minutes. Drain.
Combine pasta, kale or broccoli rabe, and cherry/garlic mixture. Serve
immediately, sprinkled with Parmesan cheese on top.
1/2 cup olive oil
4 cloves, crushed garlic
1 pound Orecchiette pasta (shaped like little ears)
4 cups of kale, or broccoli rabe, cut in small pieces