Spaghetti with garlic and kale

Votes: 4

Photo of the dish: Antonis Achilleos

Time: 37 min.
Complexity: easily
Servings: 4

Recipe for the second course - spaghetti with pecorino romano cheese, fried garlic, and kale.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 cups torn winter greens, such as kale, Swiss chard, chicory, or young mustard greens (about 1 kg)
350 g spaghetti
1/4 cup grated Romano Pecorino cheese
16 cloves garlic, thinly sliced
2 medium-sized onions, cut into half rings
1/3 cup olive oil
1/8 tsp red pepper flakes, or more to taste
1.5 tsp coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: kale, cheese, chard, leafy cabbage, endive salad, mustard leaves, spaghetti pasta, Pecorino Romano cheese, onions, garlic, red pepper flakes

Cooking the dish according to the recipe:

Make garlic chips: Heat olive oil in a large skillet over medium-high heat. Add garlic slices and deep-fry, stirring, until golden brown and crispy, about 3 minutes. Using a slotted spoon, transfer the garlic chips to a paper towel-lined plate.

Transfer the oil to a separate bowl and set aside for dipping the bread; if desired, reserve 2 tablespoons in the skillet. Add the onion and red pepper flakes and cook, stirring, until the onion is lightly browned, about 10 minutes; toss with coarse salt.
Prepare the greens: Bring a saucepan of salted water to a boil. Add the herbs and cook until softened, about 2 minutes.

Remove the greens with kitchen tongs and add them to the pan with the onions. Cook, stirring, for 5 minutes.

Prepare spaghetti: Bring the water back to a boil in the same pan. Add the spaghetti and cook until half-done, 8-10 minutes less than package directions. Set aside 1 cup of the broth for the sauce and discard the remaining liquid. Arrange the spaghetti on a serving platter and sprinkle with pecorino cheese.

Add herbs and remaining cooking liquid to the spaghetti. Top with garlic chips.

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