About This Recipe:
I don’t think anyone really knows how to pronounce the name of this dish, but regardless, it is super simple to make and beyond delicious. There are very few ingredients required to make this, so each ingredient really shines. The traditional Spaghetti Aglio e Olio recipe does not include kale, but it’s a good addition to make it a complete meal. You could add even more garlic, pepper flakes, or lemon juice, but this recipe was perfect for me!
Ingredients (4 servings)
-1 lb spaghetti
-10 oz kale, roughly chopped
-1/4 cup olive oil
-6 garlic cloves, minced
-1 tsp crushed red pepper flakes
-1/2 lemon, juiced
-1/4 cup grated Parmesan
-Salt and pepper
Instructions (25 minutes)
1. Bring a large pot of water to a boil and cook the kale for 4 minutes until it has softened. Then drain, rinse with cold water, and squeeze out any excess liquid. Set aside.
2. In the same pot, cook the spaghetti until it is al dente. Before draining, reserve 2 cups of the starchy cooking liquid for the sauce.
3. In a skillet over medium heat, pour in the olive oil and cook the garlic for 3 minutes. Once the garlic is golden brown, add in the cooked kale, crushed red pepper flakes, and lemon juice, and sauté for 5 minutes. Season liberally with salt and pepper.
4. Add the spaghetti to the pan and incorporate with the kale. Sprinkle in the parmesan and add 1 cup of the pasta water. Keep tossing until a thick sauce has formed, and continue adding more pasta liquid if necessary. Serve with additional grated parmesan and lemon if desired!