Linguine with Kale and Tomatoes

1. 1

   Heat the oil in a large saute pan over medium-high.

2. 2

   Add the garlic and crushed red pepper flakes; bloom 30 seconds.

3. 3

   Add the kale and wilt, about a minute.

4. 4

   Toss in the cherry tomatoes and cook another minute or so.

5. 5

   Season with salt and pepper.

6. 6

   In the meantime, cook the pasta until it reaches al dente.

7. 7

   Reserve 1/4 cup of the pasta water.

8. 8

   Toss the pasta into the kale and tomatoes.

9. 9

   Toss, toss to combine.

10. 10

    Squeeze the lemon juice in, add the cheese and the reserved pasta water.

11. 11

    Plate her up and toss with more cheese and a good drizzle of olive oil.

12. 12

    And more lemon?

13. 13

    Heck.

14. 14

    Freaking.

15. 15

    Yes.

* Per serving · 4 servings · Values may vary.

No additional tips available.