Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp butter
- ⅓ cup olive oil
- 1 head garlic , cloves peeled and sliced thin
- 1 pinch chile flakes (or to taste)
- 1–2 bunches kale , deboned and cut into bite-sized pieces
- Salt
- 1 lb dry linguine
- ½ cup finely- grated Parmesan cheese
Directions
Add butter and olive oil to a large frying pan . Heat over medium heat until the butter melts.
Add the garlic and chili flakes to the pan. Cook, stirring, until the garlic is softened. If the garlic starts to brown, turn off the heat until time to add the kale.
Cook the kale in a large pot of very salty boiling water for about 4 minutes. It will turn bright green. Using a slotted spoon, transfer the softened kale to the pan with the garlic. Try to leave as much water behind as possible.
Cook the kale and garlic over medium heat, stirring, until most or all of the liquid evaporates. The greens should become very dark and soft. Add a splash of water or olive oil if they stick to the pan too much.
Boil the pasta in the same salted water as the kale. When al dente , use tongs to transfer the pasta to the hot pan with the greens.
Toss the pasta and greens together. If the pan is too small, transfer everything to a large bowl and continue tossing until the pasta is well-coated.
Add the grated Parmesan, and continue tossing until it is melted and well-incorporated.
Serve hot.