I give very few 5 stars but this one deserves every star! I'd give it ten if I could! This is absolutely wonderful! I made a couple minor adjustments. I used whole wheat corkscrew pasta (couldn't find bow ties at a large supermarket!) doubled the kale and probably tripled the cayenne. Next time I'll use even more kale. This dish will grace my dinner table weekly as long as kale is in season. Thank you for sharing this recipe!
I added kalamata olives zucchini extra cayenne and extra kale. It was great but I think it would have been too bland without the olives.
This is really good! The garlic & the cayenne really compliment the kale. I love the IDEA of kale -- it's soooo healthy -- but don't love the taste so this recipe addressed that. Make sure you use one "packed" cup of kale as it really shrinks in the cooking so more is better here.
I used Dino kale ribs removed and doubled the amount. I used Barilla Plus penne and only used 1 red pepper. I also added 4 chopped green onions green and white parts. I used a little less feta I love feta but there was a LOT of it there. I always saute peppers first and then add the rest so the garlic doesn't burn. It was very good. Also I boiled the pasta in water in which I added paprika garlic powder and cayenne. I didn't put the cayenne in the dish itself and it was spicy enough for me. Delicious!
Delicious!! Made a few changes -- tossed the dish with Wostershire black olives and capers. Gave it a richer flavour -- also added more cayenne; we like it spicy. Wonderful recipe!!!
Was a great dish and was our first experience using kale. We substituted pasta shells. Loved the combination of the pasta peppers kale and feta. We used it as a side dish with our baked fish.
This was very good but the kale cooks down a lot so I suggest quadrupling it to 4 cups. I also suggest putting in only half the recommended amount of feta.
My family said this was one of the best pasta dishes they've ever had.They want me to definitely make it again! I used one box of bowtie pasta together with five bell peppers (red yellow and green) and the whole bunch of kale. I also used extra olive oil. We like lots of veggies. Very colorful.
Very good. Grated some Parmigiano Reggiano over it instead of Feta--didn't have any. Even better the next day. Ate it cold tossed with a little Italian dressing. Next time will add more kale since I'm suppose to get more greens in my diet.
Pretty good dish although a bit bland. I used almost the entire bunch of kale (it really reduced down to almost nothing in the skillet) while cooking the veggies I added some chicken stock. I used feta seasoned with mediterranean herbs. I think it could have used some halved cherry tomatoes thrown in as the kale is almost cooked.
