-1 lg. fennel bulb
-4-5 lg. kale leaves
-3 T. olive oil
-2 med. garlic cloves, minced
-1/4-1/2 t. crushed red pepper flakes
-2 1/2 c. chicken broth or vegetable broth
-1/2 t. kosher salt
-1/2 lb. (8 oz.) Celentani, Fusilli, or other spiral pasta
-freshly grated Parmesan or Pecorino cheese for garnish
Lop the fronds off the fennel bulb and reserve for another use (like fennel pesto, perhaps?). Slice the bulb into rounds no more than 1/4 inch thick, discarding the tough core end.
De-stem the kale and tear the leaves into bite-sized pieces.
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan or Dutch oven over medium heat until shimmering.
Add the fennel slices, garlic, and pepper flakes to the oil and toss to coat. Cook, stirring occasionally, for about 7-8 minutes until the fennel starts to soften and brown.
Add the kale to the pan and stir frequently for a few minutes
until the leaves turn bright green and wilt slightly.
Add the broth and cover the pan until the liquid comes to a simmer. Stir in the salt. Add the pasta and cook, stirring frequently, for about 15 minutes until the pasta is tender and most of the liquid is absorbed.
Serve immediately with grated cheese on the side, if desired. Enjoy!