Kale is a strong-flavored green that is both bitter and sweet—Red Russian and lacinato varieties are especially good—and combined with garlic, dried chile flakes, and nutty wheat spaghetti, kale makes a bold and satisfying pasta dish.

　　

Ingredients

4 servings

　　1 1/2 pounds kale, about 2 bunches

　　Salt

　　1 pound whole-wheat spaghetti

　　1/2 cup olive oil

　　1 large onion, peeled and thinly sliced

　　A large pinch of dried chile flakes

　　4 garlic cloves, peeled and chopped

　　Parmesan or Romano cheese

　　

Step 1

Remove the tough stems from the kale leaves. Discard the stems, and coarsely chop the greens. Rinse the kale and drain. Bring a large pot of water to a boil, and season with a generous amount of salt. Add the spaghetti and cook until al dente, tender but still firm.

　　

Step 2

While the pasta cooks, heat a large, heavy sauté pan over medium-high heat. 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. (If the onion begins to scorch, reduce the heat to medium.) Add the kale and cook, stirring and tossing, until the kale is wilted and tender, about 3 minutes. 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. Add the garlic, season with salt, and cook for 2 minutes more. Take care that the garlic does not brown.

　　

Step 3

Drain the pasta when cooked, reserving some of the pasta water. Add the pasta to the sauté pan and toss to combine. Loosen with a splash of the cooking water if needed, and taste for salt. Transfer the pasta to a warm platter or serving bowls, and drizzle a thin stream of olive oil on top. Garnish with shavings of Parmesan or Romano cheese, and serve immediately.

　　

notes

Step 4

Use other greens in place of the kale: broccoli rabe (rapini), chard, beet greens, or turnip greens. Adjust the cooking time depending on the maturity and tenderness of the greens.

　　

Step 5

Finish the sautéed kale with a squeeze of lemon juice or a splash of red wine vinegar, and garnish the pasta with shavings of ricotta salata cheese.

　　

Step 6

Use only 3 tablespoons of olive oil and add 1/4 pound of diced pancetta to the pan before adding the onion. Cook the pancetta until it is lightly browned, but not crisp. Remove the pancetta from the pan and set aside. Continue the recipe as directed, and return the pancetta to the pan when you add the pasta.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.