Hearty Tuscan Pasta

Hearty Tuscan Pasta

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Story Published: Oct 14, 2008 at 10:06 AM PST

Story Updated: Nov 21, 2008 at 2:52 AM PST

Hearty Tuscan Pasta:

1 Tb. Garlic
2 C. Fennel
1/2 C. Spanish Onions
3/4 C. Chicken Stock
1/4 C. White Wine
1/2 C. Gallo Salame
Parmesan Cheese

1. Saute 1 Tb. garlic with 2 cups of fennel. 
2. Mix in 1/2 cup of Spanish onions.
3. Add 3/4 of a cup of chicken stock and white wine.
4. Simmer for six to eight minutes.
5. Parboil kale before you add it to the fennel and onions. (To parboil drop in boiling water and pull out quickly)
6. Add kale and 1 Tb. balsamic vinegar to the pan.
7. Add a couple pinches of red pepper, salt , and black pepper to taste.
8. Add 1/2 cup of Gallo Salame and cheese.

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