Ingredients

1/2 lb kale (stems removed and leaves torn into 2-inch pieces)

1/2 lb pasta (preferably Barilla linguine)

2 tbsp olive oil

3 tbsp unsalted butter (such as Kerrygold)

3 garlic cloves, thinly sliced

1/3 cup grated Parmesan cheese

1/2 tsp sea salt

1/4 tsp freshly cracked black pepper

1 pinch red pepper flakes

1 tbsp fresh lemon juice

2 tbsp toasted panko breadcrumbs

Instructions

Step 1: Remove the tough stems from the kale and tear the leaves into 2-inch pieces, then rinse and set aside. Fill a large pot with salted water and bring it to a rolling boil while you prep.

Step 2: Add the pasta to the boiling water and cook for about 7 minutes until tender but still slightly firm. While the pasta cooks, slice the garlic thinly. Reserve 1/2 cup of the pasta cooking water then drain the pasta.

Step 3: In a large skillet over medium heat, warm the olive oil and butter. Add the sliced garlic and cook gently for 1-2 minutes until fragrant and just golden, avoiding browning. Add the torn kale and a pinch of salt, stirring frequently for 5-7 minutes until wilted and tender.

Step 4: Remove the pan from heat and add the drained pasta, tossing gently to combine with the kale and garlic. Stir in the lemon juice and 2-3 tablespoons of the reserved pasta water to create a light sauce. Let the pasta cool for 1-2 minutes to let the steam subside.

Step 5: Stir in the grated Parmesan, black pepper, and red pepper flakes if using. Taste and adjust seasoning. Serve topped with toasted panko breadcrumbs for crunch.

Tips & Variations

Use spinach, Swiss chard, or arugula instead of kale for a milder flavor. Add spinach near the end as it cooks quickly.

Any long pasta like spaghetti or fettuccine works; adjust cooking time accordingly.

For a dairy-free version, substitute butter with olive oil and Parmesan cheese with nutritional yeast.

To avoid clumpy cheese, stir in Parmesan after the pasta has cooled slightly.

Reserve pasta water to help the sauce cling to the noodles and keep the dish moist.

Don’t burn the garlic; cook it gently on medium heat to keep flavors fresh.

Storage

Store leftover kale pasta in an airtight container in the refrigerator for up to 4 days. To prevent drying out, drizzle a little olive oil over the pasta before storing. You can also freeze it for up to 2 months in freezer-safe containers. Reheat on the stovetop with a splash of water or broth for best texture, or use a microwave. Adding extra Parmesan when reheating freshens the flavor.

FAQs

Can I use other greens besides kale?

Yes, spinach, Swiss chard, arugula, or collard greens are great alternatives. Spinach cooks faster, so add it near the end of cooking.

How do I keep the Parmesan from clumping?

Let the pasta cool for 1-2 minutes before stirring in the Parmesan. This prevents the cheese from clumping and makes the sauce smoother.