Garlic Greens Pasta

Admittedly this was a cleaning-out-the-dregs-of-the-refrigerator dish. But aren't those sometimes the best? I like mixing together random ingredients when you need to use them up because you create flavor combinations that you might not have otherwise thought of. And if it's not good, you're not really at a loss! And if it is good...you blog about it and want to eat it for the rest of your life. Plus it's super easy to make, and you can substitute whatever herbs you've got on hand if you don't have or like parsley.

Garlic Greens Pasta (makes 2 servings)

2 servings any kind of pasta
3 cloves garlic
1/2 cup kale, finely chopped
1/4 cup parsley, finely chopped
2 Tbls. chopped cashews, toasted
Salt and pepper
Olive oil

Cook the pasta according to package directions. While the pasta is cooking, heat a generous drizzle of olive oil in a large pan over low-medium heat. While the oil is heating, peel the garlic and smash it to smithereens. I did this using a mortar and pestle (mainly because I am always looking for a reason to use this fun and destructive kitchen toy) but smash the garlic between a cutting board and the flat side of a large knife if you don't have an M&P.

Cook the garlic in the oil for a few minutes until it just starts to brown. While the garlic is cooking, chop the kale and parsley. Add the kale to the garlic and cook until it just starts to wilt. Now is a good time to chop and toast the cashews, if you haven't done that already.

Drain the pasta and lower the heat on the garlic/kale mixture. Add the pasta and parsley and season with salt and pepper to taste. Stir in the cashews before serving.