Crispy Garlic Kale with Lemon Pasta
Ingredients
- 1 bunchkale (lacinato or curly)
- 4 clovesgarlic
- 1lemon
- 12 ouncespasta
- 3 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Roughly chop kale into bite-sized pieces, discarding thick stems.
- 02
Mince 4 garlic cloves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes. Reserve 1 cup of pasta water, then drain.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and red pepper flakes; cook for 30 seconds until fragrant.
- 03
Add the kale to the pan and toss constantly for 3–4 minutes until leaves are tender and edges begin to crisp. Season with salt and pepper.
- 04
Add cooked pasta to the skillet. Pour in juice from 1 lemon and 1/2 cup reserved pasta water. Toss everything together over medium heat for 1–2 minutes until saucy and well combined. Add more pasta water if needed for a silky finish.
- 05
Taste and adjust salt, pepper, or lemon juice. Serve immediately.
Spice Tips
For gentle warmth, the red pepper flakes in the recipe are subtle. To amplify heat, increase them to 1/2 teaspoon or add a small pinch of cayenne. For herbal brightness, finish with fresh basil or mint instead of (or alongside) the lemon.
Lacinato (dinosaur) kale crisps beautifully and has a tender texture; curly works too but takes slightly longer. Leftovers reheat gently with a splash of water.