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Spaghetti with Kale

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You might be surprised at the deliciousness of this simple dish, which relies almost entirely on kale for its flavour. You can use an equivalent weight of black kale (or dino kale) or collard greens; just lengthen the cooking time for collards. You want to cook the greens until tender, not tender-crisp.

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Ingredients

  • 1 bunch (1 lb/500 g) kale
  • 1 large white onion, coarsely chopped
  • 6 cloves garlic
  • 3/4 tsp (4 mL) salt
  • 1 lb (500 g) whole wheat spaghetti or regular spaghetti, or linguine
  • 1/2 cup (60 mL) extra-virgin olive oil
  • 1/4 tsp (1 mL) black pepper
  • 1/3 cup (75 mL) grated Romano cheese
  • Grated Romano cheese (optional)

Details

Servings 4

Preparation

Step 1

Strip kale leaves from tough stems. Place kale leaves in saucepan with onion, garlic and 1/2 tsp/2 mL of the salt; add 3 cups/750 mL water. Bring to boil; cover and cook over medium heat until kale is tender, 12 to 18 minutes. Reserving cooking liquid, drain.

Place solids and 3/4 cup/175 mL of the reserved cooking liquid in food processor; pulse until minced but not puréed (or very finely chop by hand and mix in reserved cooking liquid). Set aside.

Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions until al dente; drain. Return pasta to pot over medium heat; add kale mixture, half of the oil, remaining salt, pepper and 1/2 cup/125 mL of the reserved cooking liquid.

Cook, stirring constantly, until heated through, adding a little more reserved cooking liquid as necessary to keep pasta moist. Remove from heat; mix in cheese and remaining oil. Serve with extra grated cheese, if desired, and a pepper mill for extra pepper.

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