Rigatoni with Kale, Leek and Pecans

1/2 lb Rigatoni pasta
1 leek, cleaned and diced
2 cloves garlic, minced
1/4 cup chopped pecans
1 large bunch fresh kale, trimmed of stems and chopped
1/4 cup dry white wine
1/4 cup chicken broth
2 Tbsp dried cranberries
1/2 lb rigatoni or ziti

Heat a medium pot of water to boiling for pasta.

Meanwhile, heat about two tablespoons olive oil in a large skillet.  Sauté the leek for about 8-10 minutes, until softened and beginning to brown.  Add the garlic and pecans and cook another two minutes.  Place the kale on top of the leek and add the wine and broth.  Cover and cook down about five minutes. 

When water is at a boil, salt well and. Cook pasta until al dente, stirring often.

While pasta cooks, salt and pepper kale to taste, and toss well.  Cover and cook a second  five minutes.  Drain the pasta and add to the kale along with the cranberries.  Toss and pour into a serving bowl.

Serves four.