- 1/2 bunch kale
- 1/2 bunch chard
- 1 (1-pound) package whole-wheat farfalle pasta
- 1/4 cup red wine vinegar
- 1 large orange, juiced
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chop kale and chard. Cook in boiling water for 30 seconds, then rinse under cold water. Dry in a salad spinner.
Cook pasta in salted, boiling water according to package directions. Drain and rinse under cold water.
Mix vinegar, orange juice, oil, salt and pepper in a bowl. Toss greens, pasta and dressing together and serve.
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