Spaghetti Aglio e Olio with Kale

Name: Spaghetti Aglio e Olio with Kale
Ingredients: ¾ pound kale, ribs removed and roughly chopped; 2½ tablespoons olive oil, plus more for finish; 3 garlic cloves, crushed; freshly ground black pepper, to taste; sea salt, to taste; 6 ounces spaghetti; dried chili flakes and finely grated Parmesan cheese (for topping)

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Ingredients

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¾ pound kale, ribs removed and roughly chopped2½ tablespoons olive oil, plus more for finish3 garlic cloves, crushedfreshly ground black pepper, to tastesea salt, to taste6 ounces spaghettidried chili flakes and finely grated Parmesan cheese (for topping)

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Add kale and cook, stirring occasionally, until bright green, about 2 minutes. Use tongs to remove kale from water and place in a colander; reserve the cooking liquid. Rinse kale with cold water, drain well and squeeze to remove excess moisture. Set aside.

Step 2

In a medium sauce pan, heat olive oil over medium heat. Add garlic and cook, stirring often, until fragrant and lightly browned, about 3 minutes. Season with pepper and crush the cloves with the back of a wooden spoon.

Step 3

Add prepared kale and cook, stirring often, until very tender, about 8 minutes. Season with salt and pepper to taste.

Step 4

Bring reserved water to a boil. Cook spaghetti 2 minutes less than al dente according to package directions. Using tongs, transfer cooked pasta to pan with garlic and kale.

Step 5

Add ¾ cup reserved cooking liquid to pot; stir to combine. Cook, stirring occasionally, for 2 minutes. If necessary, add more reserved cooking liquid to loosen the sauce.

Step 6

Drizzle with olive oil and top with chili flakes and Parmesan cheese.