Everywhere I look there seems to be another book, magazine, etc. raving about kale. It is packed full of fiber and vitamin C, and are also great for your skin, heart and brain. I figured I should finally try it out. There are a few types of kale, I could only find the curly kind at the store, which has a stronger flavor, but might try the flatter or baby kale with a milder flavor next time. The kale is a good alternative to spinach, or can be combined together. The lemon flavor in this recipe give the dish a bright citrus flavor. Pasta is a great way to try out a new ingredient and is quick and easy for a weeknight meal.
Spaghetti with Kale and Lemon
Source: Bev Cooks
1 pound thin spaghetti
2 Tbs. extra-virgin olive oil
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1 (4 oz) tub of baby kale leaves (or 1 bunch, roughly chopped)
2 Tbs. sunflower seeds
2 Tbs. lemon zest
2 Tbs. fresh lemon juice
1/2 cup freshly grated parmesan cheese, plus a ton more for garnish
coarse salt and freshly ground pepper
Bring a large pot of salted water to boil. Cook the spaghetti until al dente. Reserve about 1/2 cup pasta water and drain the rest.
In the meantime, heat the oil in a large skillet over medium-high. Add the garlic and crushed red pepper; bloom for 30 seconds. Add the kale and a pinch of salt and pepper. Toss to wilt the greens. Stir in the sunflower seeds, lemon zest and juice. Toss to combine.
Add the spaghetti to the skillet and toss to combine. Add enough pasta water to create a thin sauce. Finally, add that cheese and toss. Serve with more cheese on top