Spaghetti Aglio e Olio with Lots of Kale
A hearty Italian pasta dish featuring tender kale and garlic-infused olive oil, elevated with Parmesan cheese and red pepper flakes. This nutritious twist on the classic aglio e olio combines the earthiness of kale with perfectly al dente spaghetti.
Ingredients
- •1 tablespoon Kosher salt
- •3 bunches kale
- •5 cloves garlic cloves
- •¼ cup olive oil
- •1 teaspoon black pepper
- •12 ounces spaghetti
- •¼ cup Parmesan and red pepper flakes
- •1 teaspoon sea salt
Cooking Instructions
- 1.
Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"-3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you'll use it for the pasta).
10 min
- 2.
Whack garlic with the side of a chef's knife to crush; peel off skins. Heat 1/4 cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
12 min
- 3.
Meanwhile, cook pasta, stirring occasionally, until very al dente (2-3 minutes less than package directions).
8 min
- 4.
Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
2 min
- 5.
Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.
1 min
