Kale and Garlic Pasta
Kale and garlic pasta is a bowl of dark, soft greens tossed through linguine with chili and Parmesan. The kale is blanched first and then cooked down in garlic oil, which tames its bitterness, so it suits people who find raw greens harsh. The garlic and chili flakes are warmed in butter and olive oil early on, and that oil carries their flavor through every strand of pasta.
Instructions
Put the butter and olive oil in a large frying pan and set it over medium heat until the butter has melted.
Add the sliced garlic and chili flakes and cook, stirring, until the garlic is soft. If it begins to brown, take the pan off the heat until the kale is ready.
Boil the kale for about 4 minutes in a large pot of very salty water, until it turns bright green. Lift it out with a slotted spoon into the garlic pan, leaving as much water behind as you can.
Cook the kale and garlic over medium heat, stirring, until most or all of the liquid has evaporated and the greens are very dark and soft. If they stick, add a splash of water or olive oil.
Cook the linguine in the same salted water. When it is al dente, lift it with tongs into the hot pan of greens.
Toss the pasta and greens until well coated, moving everything to a large bowl if the pan is too small. Add the Parmesan and keep tossing until it melts and blends in, then serve hot.
Make it personal.
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