![]() ![]() Thanks for all the different suggestions, kale is my favorite veggie. Success with the teens and parents!, We used 24 oz of chopped kale (1.5 lbs) and one pound of spaghetti and it dissapeared (14 yr old and 16 yr old and papi 50, Oma 84) I used more garlic chilli flakes and parmesan oil to keep it flavorful. Also, for true indulgence, substitute some of the oil with unsalted butter. Once the pasta and pasta water go in, it’ll wilt down perfectly. To make things even easier, I skip the blanching step: Just sauté the kale in the garlic and oil. I'm super grateful for this recipe, though, because Kale is one of the ingredients everyone in the family can eat and everyone liked the dish. I know it changes the whole vibe of the original simplicity but I'm not confident enough to make it tasty with just garlic, salt and pepper. On my next attempt, I'd like to sprinkle thinly sliced grilled bacon or salami. For this recipe, I added a tiny bit of fish sauce (sorry) and chicken stock as well as fresh French beans and red peppers. As a result, I've developed a bad habit of adding extra seasonings to make it tasty. I'm usually reluctant to try a simple recipe because I've found I just cannot make it benissimo like Italians can. I think this was bland and missing something. Finally, top with a squeeze of lemon juice and some zest in addition to more parm, pepper, and flaky sea salt. I also highly recommend grating the parm over the pan before adding pasta water so that it melds better. I don't bother with blanching the kale, but I do saute red onion with the garlic. I probably make this at least once a month, so good. I have taken to adding crushed Calabrian pepper flakes when I am sauteing the garlic and it comes out with such a beautiful flavor - highly recommend! Depending on my mood (and stress levels), this sometimes shows up as frequently as once per week. This recipe has become a staple in my house. I thought this was super bland- am I missing something? Even added truffle oil and still barely had any flavor. Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes. Using tongs, add pasta to kale splash in about 1 cup pasta cooking liquid. Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions). Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). ![]() Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Heat ¼ cup oil in a large heavy pot over medium. Whack garlic with the side of a chef’s knife to crush peel off skins. Keep water at a boil (you’ll use it for the pasta). Using tongs, transfer kale to a colander and rinse under cold water, tossing squeeze out excess liquid from leaves. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Bring a large pot of salted water to a boil. ![]()
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