1 bunch kale, thick stems removed and coarsely chopped
1 pack of tempeh, cut into ½ inch cubes
½ cup good parmesan, divided
6 olives, sliced
14.5 oz can diced tomatoes (or use two fresh tomatoes, diced, if you have them)
1 tbsp balsamic vinegar.
pinch red pepper flakes
12 ozs rigatoni or other short pasta shape
salt and pepper to taste
Instructions
Heat 1 tablespoon olive oil in a skillet on medium heat. Add the onion, and sauté for 5 minutes.
Add the bell pepper, cook for 3 more minutes. Add the garlic, cook for 1 more minute.
Gradually stir the kale into the skillet. It will start cooking down enough to add more kale.
Add the tomatoes, balsamic vinegar and red pepper flakes to the skillet. Stir to combine.
Bring tomatoes to a simmer, then cover skillet.
Begin cooking pasta according to package instructions as the kale and tomatoes cook.
After the kale has cooked for 10 minutes, stir the tempeh into the skillet with the kale, along with 1/4 cup parmesan cheese. Cover and continue to cook for about 10 more minutes.
When the pasta is done cooking, drain it. Toss immediately with the remaining tablespoon olive oil and tempeh/kale mixture.
Stir in the remaining cheese and the olives. Plate and serve. Enjoy!
