Easy Spaghetti With Kale and Garlic

Step 1Cook 3 large or 4 small bunches kale (any type; about 1½ lb.), stems and ribs removed, leaves torn crosswise into 2"–3" pieces, in a large pot of boiling salted water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold running water, tossing; squeeze out excess liquid from leaves. Keep water in pot at a boil (you’ll use it for the pasta).Step 2Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium. Add 5 garlic cloves, crushed, peeled, and cook, stirring occasionally with a wooden spoon, until oil around garlic is sizzling, about 3 minutes. Season very generously with freshly ground black pepper and cook, smashing with spoon, until cloves break into coarse pieces, soften, and turn golden. Add kale and cook, stirring often, until darkened in color and very tender, 7–9 minutes (garlic will break into even smaller pieces). Season with kosher salt and more black pepper.Step 3Meanwhile, cook 12 oz. spaghetti, spaghettoni, bucatini, or other long pasta, in pot of boiling salted water, stirring occasionally, until very al dente (2–3 minutes less than package directions).Step 4Using tongs, add pasta to kale mixture and add about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid a little at a time as needed, until sauce lightly coats pasta, about 2 minutes.Step 5Divide pasta among bowls and top with Parmesan, finely grated, crushed red pepper flakes, flaky sea salt, and more black pepper.Editor’s note: This spaghetti with kale recipe was first published in our February 2017 issue. It has been updated for style. Head this way for more pasta recipes you can make tonight →