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1
Remove the tough stems from the kale leaves.
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2
Discard the stems, and coarsely chop the greens.
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3
Rinse the kale and drain.
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4
Bring a large pot of water to a boil, and season with a generous amount of salt.
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5
Add the spaghetti and cook until al dente, tender but still firm.
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6
While the pasta cooks, heat a large, heavy saute pan over medium-high heat.
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7
Add about half the oil, the onion, chili flakes, and a pinch of salt, and cook, stirring occasionally, until the onion is tender and lightly colored, about 5 to 7 minutes.
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8
(If the onion begins to scorch, reduce the heat to medium.)
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9
Add the kale and cook, stirring and tossing, until the kale is wilted and tender, about 3 minutes.
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10
Add water to the pan if the greens are dry, and if the greens are on the sturdy side, cover the pan briefly to steam them.
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11
Add the garlic, season with salt, and cook for 2 minutes more.
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12
Take care that the garlic does not brown.
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13
Drain the pasta when cooked, reserving some of the pasta water.
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14
Add the pasta to the saute pan and toss to combine.
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15
Loosen with a splash of the cooking water if needed, and taste for salt.
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16
Transfer the pasta to a warm platter or serving bowls, and drizzle a thin stream of olive oil on top.
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17
Garnish with shavings of Parmesan or Romano cheese, and serve immediately.
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18
Use other greens in place of the kale: broccoli rabe (rapini), chard, beet greens, or turnip greens.
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19
Adjust the cooking time depending on the maturity and tenderness of the greens.
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20
Finish the sauteed kale with a squeeze of lemon juice or a splash of red wine vinegar, and garnish the pasta with shavings of ricotta salata cheese.
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21
Use only 3 tablespoons of olive oil and add 1/4 pound of diced pancetta to the pan before adding the onion.
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22
Cook the pancetta until it is lightly browned, but not crisp.
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23
Remove the pancetta from the pan and set aside.
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24
Continue the recipe as directed, and return the pancetta to the pan when you add the pasta.
