Ingredients
- Kosher salt
- Freshly ground black pepper
- 3 large or 4 smaller bunches flat kale
- 5 garlic cloves (made into a paste)
- ¼ cup olive oil, plus more for drizzling
- 1.5 cup boiled spaghetti
- Parmesan and crushed red pepper flakes (for serving)
- Flaky truffle sea salt (for serving)
Preparation
- Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2″–3″ pieces.
- Cook kale in boiling water until bright green and slightly softened for roughly 2 minutes. Using tongs, transfer the kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it later for the pasta).
- Heat ¼ cup oil in a wok over high heat. Cook garlic paste, stirring occasionally, until sizzling, for 30 seconds. Add kale to the wok and cook, stirring often, until darkened in colour and very tender, for about 3-4 minutes. Season with salt.
- Meanwhile, cook the pasta, and stir occasionally until very al dente.
- Add the pasta to the kale. Top it off with Parmesan, chilli flakes, truffle sea salt, and some fresh black pepper.
Gouda Together 