Spaghetti Aglio e Olio with Lots of Kale

Ingredients

• Kosher salt
• 3 large or 4 smaller bunches kale, any type (about 11/2 pounds)
• 5 garlic cloves
• 1/4 cup olive oil, plus more for drizzling
• Freshly ground black pepper
• 12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
• Parmesan and crushed red pepper flakes (for serving)
• Flaky sea salt

Directions

• 1.

  Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).

• 2.

  Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.

• 3.

  Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).

• 4.

  Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.

• 5.

  Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.