3 cups dry brown rice pasta (penne works great)
1 medium bunch kale
1/4 cup + 1 tablespoon olive or soybean oil
1/4 cup balsamic vinegar
1/4 cup dried or fresh basil, minced
3 large garlic cloves, minced
sea salt, to taste
pepper, to taste
1. Pasta: Cook pasta to al dente according to package directions. Drain, rinse under cold water to cool, then drain again.
2. Kale: Trim away tough ends and stem, then chop remaining leaves into small pieces. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add kale; cook and stir for 3 minutes, or until wilted and tender.
3. In a bowl, combine oil, balsamic vinegar, basil, garlic, salt, and pepper; evenly mix. Add the pasta and kale; gently toss.
4. Serve immediately or refrigerate overnight prior to servings.
Variations:~ Try substituting shoyu sauce (premium soy sauce) for the vinegar and omitting the salt.~ Instead of salt and pepper, I use Janes crazy mixed up salt. Its wonderful and may be able to get it in bulk.