Orecchiette with Kale and Smoked Mozzarella

Orecchiette with Kale and Smoked Mozzarella (Adapted from CL)

2 teaspoons olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
4 cups chopped kale (just the leaves - I discarded the tough stems)
1/2 cup vegetable broth
1/4 teaspoon salt
4 cups cooked orecchiette pasta (about 8 ounces dry)
2 ounces shredded smoked mozzarella

In a large skillet, heat oil over medium heat. Add pepper and garlic - cook until fragrant, about 1 minute. Stir in chopped kale and cook for 1 to 2 minutes. Add broth and salt - cover and cook until tender, about 5-8 minutes. Stir in pasta and cheese.

Makes about 4 servings.

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