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Ingredients

1/4 cup olive oil
2 red onions, chopped
1 red bell pepper, cored, seeded and chopped
1 bay leaf
1 tablespoon fresh thyme, chopped
1 pound penne pasta
8 cups kale, cut in 2-inch wide strips
3 cloves garlic, minced
1/2 cup vegetable stock

Description

This Recipe Comes To Us Courtesy Of The <a Href="http://chefann.com">Renegade Lunch Lady Chef Ann Cooper</a> And Her Book <em><a Href="http://www.chefann.com/html/about-chef-ann/books/lunch-lessons.html"> Lunch

Wholefoods