4 cups cooked pasta (Italian orecchiette is a good choice)
¼ cup oil
3 cloves garlic, minced
2 shallots, minced
1 T Worcestershire
1 bunch green kale
1 cup chicken broth plus ½ cup kale cooking liquid
¼ cup Traina sun-dried Tomatoes
¼ cup Traina Golden Raisins
¼ cup toasted, chopped almonds or toasted pine nuts
½ cup Parmesan, grated
Salt, fresh ground pepper to taste
Trim bottom off kale stalk, discard. Loosely shred leafy greens from stalk and dice top 3” of stalk. Retain shredded leaves and diced pieces. Cook Kale stems in boiling water until barely tender. Drain and retain liquid.
Heat olive oil in a sauté pan. Add shallots to pan and sauté for 3 minutes until shallot becomes translucent. Add garlic and cook an additional minute or two.
Add kale and continue to sauté until greens wilt. Add Worcestershire and some broth if needed to wilt kale.
Add raisins and sun-dried Tomatoes. Adjust liquid and cook down until slightly thickened. Add sauce to hot pasta. Top with grated Parmesan and nuts.