Recipe for Kale and Tomatoes with Pasta Shells 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl olive oil
1 lrg yellow onion, diced
2 x cloves garlic, minced
1/4 cup red wine or more to taste
1 x red bell pepper, diced
1 tsp salt
Freshly ground pepper
1 pt cherry tomatoes, halved, or 2 large tomatoes, chopped, with liquid
1 bn kale leaves, coarsely chopped
2 tbl fresh basil, coarsely chopped
1 lb medium shells, farfalle or penne, cooked according to pkg directions
Instructions:
Instructions: Heat oil in large skillet over medium heat. Add onion and garlic; cook until soft and fragrant, about 3 minutes. Add wine, bell pepper, salt and pepper to taste. Cook until bell pepper softens, about 5 minutes. Add tomatoes; cook 2 minutes.

Add kale. Leaves will overflow, but try to mix as well as you can; kale will shrink. Cook until leaves are soft but not soggy, about 6 minutes. Add basil; cook 1 minute.

Toss kale-tomato mixture with pasta. Season with more salt and pepper if desired. Top with cheese.

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