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Cook pasta according to package directions. While the pasta is cooking, complete the rest of the the steps.
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Put walnuts into a medium-sized frying pan over medium high heat, and toast until fragrant. Remove walnuts from the pan and set aside.
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Lower the heat on the frying pan to medium, and add the cooking oil and garlic. Saute for one minute. Add broth, white wine & lemon juice, and cook until liquid is reduced by 1/2. While the liquid reduces, wash and massage kale leaves.
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Once the liquid is reduced, add the kale, and saute until limp, allowing the liquid to reduce further until there is maybe about 1/4-1/3 cup of concentrated liquid.
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Add lemon zest and cooked pasta, tossing thoroughly to combine. Top with toasted walnuts and serve immediately.