kale spaghetti

kale spaghetti
kale spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt

  • 3

    large or 4 smaller bunches kale, any type (about 1 1/2 pounds)

  • 5

    garlic cloves

  • 1/4

    cup olive oil, plus more for drizzling

  • Freshly ground black pepper

  • 12

    ounces spaghetti, thick spaghetti or other long strand pasta

  • Parmesan and crushed red pepper flakes (for serving)

  • Flaky sea salt

Directions

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). Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ 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.

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