Bring a large stock pot of salted water to a boil.
While the water is boiling, in a 12-inch skillet, sauté the shallots and garlic in the olive oil until golden and fragrant. Add the chopped kale and season with salt and pepper. Cook for 3-5 minutes, then add the chicken stock. Cook on low, for 10-15 minutes or until soft and the liquid is absorbed.
While the kale is softening, cook the pasta per the package directions. Once the pasta is cooked el dente, add directly to the pan with the kale. Add ½ cup cooked pasta water, adding more by the tablespoon if needed. Remove from heat.
Let cool slightly then add the goat cheese in medium chunks. Gently stir but don't over mix as you want chunks of the goat cheese to still be left whole. Serve warm.
Recipe Courtesy of Megan Mitchell
As Seen on ABC's Get Cookin!
©2020 Megan Mitchell