Recipe Background
A super food in a super delicious new dish! That's how you do healthy eating! Super Kale Spaghetti does indeed call upon tender-cooked and nourishing kale leaves, but it goes beyond that with deeply golden and fragrant garlic and a touch of nutty parmesan. This quick and simple pasta dish doesn't require a lot of ingredients but brings a huge and complex flavor! Super Kale Spaghetti is super, alright... as well as also being supper!
A super food in a super delicious new dish! That's how you do healthy eating! Super Kale Spaghetti does indeed call upon tender-cooked and nourishing kale leaves, but it goes beyond that with deeply golden and fragrant garlic and a touch of nutty parmesan. This quick and simple pasta dish doesn't require a lot of ingredients but brings a huge and complex flavor! Super Kale Spaghetti is super, alright... as well as also being supper!
Ingredients
- 1 1/2 pounds kale
- 1/4 cup olive oil
- 5 cloves garlic peeled and crushed
- freshly ground black pepper to taste
- kosher salt to taste
- 12 ounces spaghetti
- parmesan cheese optional, to taste, shredded, for serving
- crushed red pepper flakes optional, to taste, for serving
Directions
- Bring a large pot of salted water to a boil.
- Strip the kale leaves from the ribs and stems, then tear the leaves into 2-3-inch pieces.
- Add the kale to the boiling water and cook until the leaves are bright green and softened, about 2 minutes.
- Using tongs, transfer the kale to a colander and rinse it under cold water, while tossing and squeezing out any excess water. Make sure to keep the water in the pot boiling.
- In a separate large pot over medium heat, add the olive oil.
- Add the crushed garlic cloves to the hot oil and cook, while stirring occasionally, until they are sizzling, about 3 minutes.
- Season the garlic generously with the black pepper and cook, while breaking up the garlic, until soft and golden, about 2-3 minutes.
- Add the kale to the garlic and cook, while stirring often, until the kale is dark in color and very tender, about 8 minutes.
- Season the kale mixture with the black pepper and the kosher salt.
- In the pot of boiling water used for the kale, add the spaghetti and cook to 2-3 minutes shy of al dente, according to the package directions.
- Using tongs, add the spaghetti and about 1 cup of the cooking liquid to the kale mixture.
- Cook the spaghetti mixture, while tossing occasionally. Add more of the pasta water as needed, until the sauce lightly coats the pasta and the spaghetti is al dente, about 2 minutes.
- Top the spaghetti mixture with the parmesan and the red pepper flakes
- Season the spaghetti mixture with the black pepper and the salt, as needed.
- Serve.
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