This is my go-to for any greens that show up in the box. Delicious with kale but amazing with cabbage. (If that bok choy from last week is still in the refrigerator, try it in this recipe.) Takes no longer to make than it takes to cook the pasta. No idea where I got this idea originally.
1/2 pound whole wheat spaghetti 1 bunch kale, stems removed, roughly chopped 1/2 cup chopped pecans 2 tablespoons olive oil 1 tablespoon lemon juice Zest of 1 lemon Salt and pepper Grated Parmesan, for garnish
Cook pasta according to package directions. During the last two minutes of cooking, add greens. Finish cooking and drain, reserving 1/2 cup pasta cooking water.
Return mixture to pot and add pecans, olive oil, lemon juice and lemon zest. Add pasta cooking water if needed to loosen the mixture. Season to taste and serve with grated Parmesan.