IRON CHEF COOK OFF AT THE FOOD BANK TO RAISE MONEY. ENJOY DAN.

PASTA, SWEET PEPPER WITH KALE by CHEF DAN:


Serves 30-40



INGREDIENTS:



15 cups roughly chopped curly kale

4 pounds Farfalle bow tie pasta

4 tablespoons olive oil

30 garlic cloves, chopped

8 red bell peppers, chipped

8 green or yellow bell peppers, chopped

4 cups roughly chopped basil

2 tablespoons ground cayenne

Salt and pepper to taste

4 pound goat cheese or feta cheese



DIRECTIONS:



1. Bring a large pot of lightly salted water to a boil.

2. Add pasta and cook for 15 minutes. Drain.

3. Heat oil in a skillet over medium-high heat.

4. Stir in peppers, kale and garlic.

5. Season with basil, cayenne pepper, salt and pepper.

6. Cook until vegetables are tender.

7. In a bowl, toss cooked pasta with skillet mixture.

8. Sprinkle with cheese and serve.



ENJOY DAN: hallelujah