Crunchy Kale Linguini
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 bunch raw kale, ribs removed, leaves torn in two
  • ¼ cup + 1 tablespoon extra virgin olive oil
  • 1 pinch red pepper flakes
  • 3 cloves of garlic, smashed, skins removed
  • 5 oz (1/3rd box) linguini
  • 2 tablespoons finely grated parmesan
  • 2 tablespoons toasted almonds, roughly chopped
  • Kosher salt, freshly ground black pepper
  • ⅓ cup fresh breadcrumbs, toasted*
Instructions
  1. Bring a large pot of salted water to a boil. Add pasta and stir once.
  2. While pasta cooks, heat ¼th cup olive oil in your largest sautee pan. Add 3 cloves of garlic and a pinch of red pepper flakes. Allow the oil to quickly heat, lightly browning the garlic cloves and toasting the pepper flakes.
  3. Add ¾ths- or all- of the kale leaves and lightly season with kosher salt. With kitchen tongs, turn the leaves so that they are all exposed to the hot pan and lightly coated with olive oil. Remove leaves to a large bowl and repeat with remaining kale as necessary.
  4. Pour al dente pasta into a colander. Transfer pasta and cooked kale back to the large sautee pan. Over very low heat, drizzle the pasta and greens with remaining one tablespoon of olive oil and sprinkle with toasted breadcrumbs* and chopped almonds. Toss to coat.
  5. Plate and finish with a final sprinkle of breadcrumbs and cheese.
  6. **HOMEMADE BREADCRUMBS ARE A MUST!!**
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/crunchy-kale-linguini/