• Spaghetti for one (a bundle about the diameter of a dime)
  • 2 tablespoons good extra virgin olive oil
  • 5 sprigs lacinato kale (droopy kale is fine), very finely chopped
  • Pinch red pepper flakes
  • Salt and freshly ground pepper
  • 1 large garlic clove, finely chopped
  • Juice of 1 lemon wedge
  • 2 tablespoons grated Parmesan cheese

Cook the pasta al dente according to package directions.

When the pasta is almost done, heat the oil over medium heat in a large skillet. Add the kale, red pepper flakes to taste, and season with salt and pepper. Cook and stir for 3 or 4 minutes, until the kale starts to get a bit crisp. Add the garlic and cook, stirring, for another minute. Add drained pasta, lemon juice, and Parmesan cheese, and stir to combine. Serve immediately.

TIME: 15 minutes – MAKES: Serving for 1 (Double or quadruple the recipe as needed, puling the extra kale on top at the end)


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