Kale and Olive Pasta

Instructions

1. Prepare Ingredients

   5 min hands-on

   • Finely slice the garlic cloves.
   • Roughly chop the green olives.
   • Wash the kale and remove tough stalks, then chop leaves into bite-sized pieces.
   • Juice the lemons and set aside the juice. Grate the Parmesan cheese.

2. Cook Pasta

   3 min hands-on

   • Bring a large pot of salted water to a rolling boil.
   • Cook the whole-grain pasta until al dente, reserving some pasta water before draining.

3. Sauté Aromatics

   2 min hands-on

   • Heat olive oil in a large skillet over medium heat.
   • Add sliced garlic, red pepper flakes, and chopped olives. Sauté until fragrant and garlic softens.

4. Cook Kale

   4 min hands-on

   • Increase skillet to medium-high heat.
   • Add chopped kale and some reserved pasta water to the skillet. Stir and cook until kale softens.

5. Combine Pasta and Sauce

   2 min hands-on

   • Add cooked pasta to the skillet and toss to coat with kale and olive mixture.
   • Add more pasta water if needed to create a light sauce.

6. Finish with Cheese and Lemon

   1 min hands-on

   • Sprinkle grated Parmesan over the pasta and toss to combine.
   • Pour in lemon juice and season with salt and black pepper. Toss again.

7. Serve Immediately

   1 min hands-on

   • Dish pasta into bowls and garnish with extra Parmesan, olive oil, or red pepper flakes if desired. Serve warm.
   • Cooking tips:
   • For an extra burst of flavor, zest the lemons before juicing and sprinkle the zest over the finished dish.
   • Use freshly grated Parmesan for maximum flavor. Pre-grated cheese may not melt as smoothly.
   • If you prefer a milder heat, reduce the amount of red pepper flakes. Conversely, increase it for a spicier kick.
   • To enhance the umami flavor, consider adding a few anchovy fillets to the skillet with the garlic and olives, allowing them to melt into the sauce.