GARLIC KALE PASTA (one pan version)

GARLIC KALE PASTA (one pan version)

garlic kale pasta, the one pan version. When I have very few ingredients on hand and have no idea what to make, I usually turn to spaghetti. And I usually go for something kind of like this version, which is super simple and has a ton of garlic, which is always great. And maybe you guessed it already. It is a riff off of Alio Aolio. I am so sorry for my pronunciation. I start this out by frying up the garlic in a little olive oil with the kale stems chopped up along with some red pepper. When it gets to about a goldenish color, I drop in some water and a little chicken bullion and some soy sauce. One cool thing about doing this in one pan is well, you don’t have to do as many dishes. But actually, the main reason I like doing it in one pan is because you get to keep all of the starch and it forms this really nice thick sauce. Just about when the spaghetti is done, I toss in the kale leaves and that’s pretty much it. Top with some cheese, black pepper, and some lemon and you are good to go. It’s a little spicy, very garlicky, and with that kale, kind of healthy, right? What’s not to love?

Today I’m making garlic kale pasta (a one pan version). Throwing the spaghetti directly into the pan with the rest of the ingredients not only makes clean up a breeze, it has the added benefit of creating a nice, thick sauce.

GARLIC KALE SPAGHETTI
Ingredients (serves 2)
* 200g spaghetti
* 7–8 cloves garlic, roughly chopped
* 2 tbsp olive oil
* 1 tsp soy sauce
* ½–1 tsp chicken bouillon paste (adjust to taste)
* 700–750ml water
* 1 cup chopped dino (lacinato) kale, stems removed and chopped fine and separated
* ¼–½ tsp red pepper flakes (or more)
* Black pepper, to taste
* 2 lemon wedges
* Grated parmesan cheese, to taste (optional)

Instructions
1. Sauté the garlic in the olive oil in a pan (with enough height to boil the water without overflowing) over medium heat for 1 min. Add red pepper flakes and chopped kale stems. Cook, stirring frequently, until garlic just barely turns golden and fragrant — about 1–2 minutes. Don’t let it burn!!! Pull off the heat briefly if needed.
2. Add water, chicken bouillon paste and soy sauce and bring to a boil.
3. Add the pasta. Stir often to prevent sticking. Simmer uncovered, adding more water if the pan gets too dry.
4. Just as the pasta is arriving at “al dente” (about 12 minutes) add in the kale leaves. Stir to let it wilt and get tender.
5. When pasta is “al dente” take it off the heat. Add a splash more water if needed. Top with parmesan cheese, black pepper, and a squeeze of lemon AND ENJOY!