Kale and Garlic Pasta

Ingredients

• 56 gButter
• 80 mlOlive oil
• 50 gGarlic
• 0.3 gChili flakes
• 300 gKale
• 3 gSalt
• 454 gLinguine
• 50 gParmesan

Instructions

1. 1

   Heat fat

   • Heat the butter and olive oil in a large frying pan over medium heat until the butter melts.
2. 2

   Sauté garlic

   • Add the thinly sliced garlic and chili flakes to the pan and stir until the garlic softens. If the garlic begins to brown, reduce heat or remove from the heat briefly.
3. 3

   Blanch kale

   • Bring a large pot of very salty water to a boil and cook the kale for about 4 minutes until bright green and tender.
   • Use a slotted spoon to transfer the kale to the pan with the garlic, leaving as much water behind as possible.
4. 4

   Finish kale

   • Cook the kale and garlic over medium heat, stirring, until most of the liquid evaporates and the greens become dark and soft. Add a splash of water or olive oil if they stick.
5. 5

   Cook pasta

   • Cook the linguine in the same salted water until al dente. Use tongs to transfer the pasta from the pot to the pan with the greens.
6. 6

   Toss and serve

   • Toss pasta and greens together until evenly coated. If the pan is too small, transfer to a large bowl to toss.
   • Add the grated Parmesan and toss until melted and incorporated. Serve hot.