Eating healthier has been going well but one challenge is weekend lunch. This is the time we'd usually grab something while out running errands or have some pizza. But this pasta is a great solution to the problem. It is healthy, tasty and, as long as you have some kale, can be made with a few staples.
Here's what you need:
1 bunch of kale (this is Tuscan kale, sometimes called lacinato kale which is darker and flatter than standard kale, but you can use either)
3 tablespoons olive oil
8 small garlic cloves
1/2 lb spaghetti (I used whole wheat)
Juice of one lemon
Grated parmesan cheese
Slice the onion.
Heat 2 tablespoons of oil in a large pan over medium heat. Cook the onions for about 6 minutes.
Peel the garlic cloves.
I like to use this garlic peeler to easily slip the skins off the cloves.
Then chop the cloves.
And add them to the cooked onions with a pinch of salt. Cook, stirring, for about 5 minutes until onions and garlic are golden brown.
Now it's time to stem the kale.
Pull the leaves off the stems.
And chop the leaves into ribbons.
Rinse it well and drain.
Add the kale to the pan along with the final tablespoon of olive oil and cook for about 3 minutes until wilted.
Then cover and cook for about 20 minutes, stirring occasionally, until kale is very tender. You can add a little water if it gets too dry.
Here's what it'll look like after 20 minutes.
Meanwhile, boil a pot of water and add a generous amount of salt. Cook the pasta until al dente.
Reserve 1/2 cup of cooking liquid before draining the pasta.
Toss the drained spaghetti into the pan with the kale.
Add the lemon juice and some of the pasta water.
Toss with tongs to combine the pasta and vegetables and add some more pasta water if necessary.
Serve it up in a shallow bowl.
Top with grated parmesan.
This tastes so nice, fresh and lemony and quite garlicky. It's a great healthy lunch or dinner dish.