Kale-Artichoke Spread — Kale-Artichoke Chicken Pasta

12 lg. leaves of dark curly kale

1 14oz. can quartered artichokes

5oz. fresh grated parmesan cheese

4oz. chopped pimentos

3/4c mayonnaise
1 ex.lg. purple shallot - minced
1/2c chopped kalamata olives

3T fresh lime juice
2T minced garlic (from a jar)

1/2t sea salt

1/2t black pepper
*2T Taco Bell mild sauce
*or 1/4t of cayenne pepper

To cook the fresh kale, cut out the rib, slice the leaves lengthwise a time or two, then cross-cut them into small pieces.  Cook, covered , in a little water, simmering for about 20 minutes.  These need to be well cooked.  Drain, then dry the kale with some crumpled paper towel, or between sheets of paper towel.  Add to the bowl containing the finely chopped artichokes and remaining ingredients, down to the Taco Bell sauce.  *Once all this is mixed, if mixture seems to liouidous, omit the sauce and use the cayenne pepper.  Serve this with bagel chips as a spread or dip.  Makes about 5 cups.

Kale-Artichoke Chicken Pasta
6-8 oz. dry med. size pasta--cooked al dente'. 
12oz. frozen grilled chicken strips
2-3c Kale-Artichoke Spread

This can also be combined with pre-cooked grilled chicken and pasta, then baked @ 350° for 20 minutes (covered for the first 10 minutes) for an interesting Mediterranean main dish.  It's was really good! . . .Lin