Kosher salt & black pepper
- Olive oil (extra virgin)
2-4 bunches kale, any type (about 1 to 1.5 pounds)
5 garlic cloves
- 1 tsp red pepper flakes
Freshly ground black pepper
12-16 ounces (one box) spaghetti, linguine, bucatini, or other long strand pasta
Parmesan (for serving)
Bring a large pot of salted water to a boil. Meanwhile, strip washed kale leaves from ribs and stems, then tear leaves crosswise into 2″–3″ pieces. Whack garlic with the side of a chef’s knife to crush, peel off skins, and chop roughly.
Heat (approx) ¼ cup oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until lightly browned, about 2 minutes. Add red pepper flakes and kale to skillet. Stir kale often until tender, about 8 minutes. Season with kosher salt and pepper.
Meanwhile, cook pasta, stirring occasionally, until al dente (1-2 minutes less than package directions).
Using tongs, add pasta to kale; splash in a little pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
Serve pasta topped with lots of Parmesan, more red pepper flakes (if desired), sea salt, and more black pepper. It would also be delicious to serve this dish with creamy burrata or grated salt cured egg yolks.