I am a traditional Southern woman. I cook my greens in pork fat and serve them with sweet tea. However, if my father-in-law(from California) asks , I did not deep-fry anything today. He likes to tease me. I felt like cooking this afternoon, so I made my dinner early. I am very lucky that I have that luxury; my husband works from home. Jude enjoyed the penne and bacon very much and ate kale and mushrooms only accidentally. He doesn’t know what to think about the texture of greens yet, but he will learn to like them one day.
PESTO PENNE WITH KALE, BACON, AND MUSHROOMS
6-8 slices of gluten-free bacon
1 bunch of kale, thick stems trimmed, leaves coarsely chopped
1 pint of mushrooms, sliced
3 Tablespoons of basil pesto (you don’t want too much-just want to coat penne noodles)
12 oz. Tinkyada brown rice penne noodles (1 bag if using Organic Tinkyada Penne), cooked and rinsed
2 cups chicken broth
Cook the bacon. When the bacon is done cooking, remove it from the pan with a slotted spoon and place on a paper-towel lined plate. Reserve the bacon drippings in the pan (if there is more than a couple tablespoons, you may want to drain some of the fat) and wilt the kale for 2 minutes. Add the mushrooms and chicken broth. Cook the kale and mushrooms for about 10 minutes or until both are tender. Add 3 Tablespoons of basil pesto to the cooked Tinkyada noodles- you just want to lightly coat the noodles for a little flavor. With a slotted spoon, add the mushroom and kale mixture to the penne. Crumble bacon and toss it with penne. Note: I did not add any of the cooking water, but you may wish to add a little.
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