Spaghetti Aglio e Olio with Lots of Kale

Ingredients for Spaghetti Aglio e Olio with Lots of Kale

• Kosher salt

• 3 large or 4 smaller bunches kale, any type (about 675g)

• 5 garlic cloves

• 60ml olive oil, plus more for drizzling

• Freshly ground black pepper

• 350g spaghetti, thick spaghetti, bucatini, or other long strand pasta

• Parmesan and crushed red pepper flakes (for serving)

• Flaky sea salt

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 60ml 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 colour and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).

Using tongs, add pasta to kale; splash in about 240ml 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 Parmesan, red pepper flakes, sea salt, and more black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.