by Bold Commerce Collaborator
28 Feb 2020

Spaghetti Aglio e Olio with Kale

Ingredients

Kosher salt
3 large or 4 smaller bunches kale, any type (about 1½ pounds)
5 garlic cloves¼ cup olive oil, plus more for drizzling
Freshly ground black pepper
12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
Parmesan and crushed red pepper flakes (for serving)
Flaky sea salt

Directions

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 liquid.

Whack garlic with the side of a chef’s knife to crush. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally 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 colour and very tender, about 8 minutes.

Meanwhile, cook pasta, stirring occasionally, until very al dente.

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..