Provided by Lee & Colleen, Village Acres' CSA Members.

• 1 bunch of kale or chard,  chopped
• 2 cloves of garlic (or garlic scapes), minced
• 6 T olive oil
• 1 onion, chopped
• One 28 oz can Italian peeled tomatoes
• 4 oz chevre, cut into small chunks
• 12 basil leaves
• 1 lb. corkscrew pasta (like rotini or cellentani)

Saute the garlic in 4 T olive oil. Add the chopped kale and cook until barely tender. In a large pot, saute onions in remaining olive oil until translucent. Add peeled tomatoes, and cook over medium heat until they are easily broken down with the back of a fork (about 15 minutes). Add sauteed kale, and cook for another 2 or 3 minutes. Season with salt and pepper.

Meanwhile, cook pasta. To serve, toss hot pasta with the kale and tomato sauce, chevre and basil leaves.