Spaghettinis with kale, black olives, capers, roasted garlic and toasted pine nuts

You can substitute the kale with any other greens. However, the collard green might need to cook a little more.

Ingredients
1 lb of spaghettinis (or pastas of you choice)
4 tblsp spoon of olive oil
6-7 big garlic cloves, roughly chopped (it sounds like a lot but when the garlic is nicely roasted it becomes quite mild and sweet)
½ cup of pine nuts
¾ cups of black olives (more or less depending of your preferences)
¼ cup of capers
2 -14 ounces cans of tomatoes, pureed in the food processor
2 full cups of kale, chopped

Directions
In a large skillet, heat olive oil on med-low heat. Add garlic, reduce heat to low. Roast garlic for 10 minutes. Remove garlic – keeping as much as the garlic infused oil as possible - from skillet and set aside to cool. Return skillet to burner and toast pine nuts on medium heat, in the garlic infused olive oil, until nice and brown. Add black olives and capers and sauté 2-3 minutes. While black olives and capers are dancing in the skillet mash the garlic with the side of your knife’s blade until it’s reduced to a puree and add to black olives and capers. Add the tomatoes and cook for approximately 10 minutes, still on medium heat. Add kale and cook 2 minutes. Serve on pastas of your choice. You could also add some zucchinis to this recipe since we have some really nice organic ones from the farm.

Hope you like it!