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Ingredients
US|METRIC
2 SERVINGS
- 2 bunches kale (fresh, deveined and chopped into pieces, you can use Tuscan kale, chard, regular kale, etc.)
- 3 Tbsp. coconut oil
- 2 Tbsp. lemon pepper
- 1 tsp. sea salt
- 1/2 tsp. red chili flakes
- 1/4 cup chicken broth
- 8 oz. pasta (cooked according to directions)
- 3/4 cup parmesan reggiano (freshly grated + more for garnishing)
- 1/4 cup extra virgin olive oil
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