Spaghetti Aglio e Olio with Kale
 
 
Makes 2-3 servings
Ingredients
  • ¾ pound kale, ribs removed and roughly chopped
  • 2½ tablespoons olive oil, plus more for finish
  • 3 garlic cloves, smashed
  • freshly ground black pepper, to taste
  • sea salt, to taste
  • 6 ounces spaghetti
  • dried chili flakes and finely grated Parmesan cheese (for topping)
Instructions
  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.
  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.
  3. Add prepared kale and cook, stirring often, until very tender, about 8 minutes. Season with salt and pepper to taste.
  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.
  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.
  6. Drizzle with olive oil and top with chili flakes and Parmesan cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/spaghetti-aglio-e-olio-with-kale/