Aglio e olio meets your crisper

This spaghetti combines the simplicity of aglio e olio with an entire bunch of kale. A quick blanch in salted water softens the greens before they hit the pan.

“This spaghetti with kale is what happens when aglio e olio meets an entire crisper drawer's worth of greens.”

Blanch kale in pasta water

Tear 3 large bunches of kale into 2 to 3 inch pieces and boil in salted water for about 2 minutes until bright green and slightly softened. This same water cooks your pasta.

Build the garlicky base

Heat a quarter cup of olive oil with 5 crushed garlic cloves over medium heat for 3 minutes. Add generous black pepper and smash the garlic until golden and broken into pieces.

Finish kale in the oil

Add the blanched kale to the garlicky oil and cook for 7 to 9 minutes, stirring often, until it darkens and becomes very tender. Season with salt and more black pepper.

Cook pasta al dente

While the kale cooks, boil 12 ounces of spaghetti in the same salted water, cooking it 2 to 3 minutes less than the package directions for very al dente pasta.

Toss and finish

Add the pasta to the kale with about 1 cup of pasta cooking liquid. Toss for 2 minutes, adding more liquid as needed until the sauce coats the pasta. Top with Parmesan, red pepper flakes, and flaky salt.