12 ounces spaghetti (or any long strand pasta), cooked
3 large bunches of Kale
5-6 cloves of garlic
1/4 cup Liquid Gold Medium Intense EVOO + extra for drizzling
Freshly grated parmesan
Crushed red chili flakes
Bring a large pot of lightly salted water to a boil. Remove Kale from stems and ribs and tear into pieces. Cook the kale until the leaves are bright green, and softened about 2 minutes. Transfer kale with tongs to a colander and rinse under cold water. Cook pasta in the boiling water you just used for the kale, according to the package.
Heat up 1/4 cup of EVOO in a large skillet over medium heat. Take your cloves of garlic and smash them with the side of a chef's knife or a glass to remove the skins. Cook garlic until sizzling and fragrant about 3 minutes. Add kale and season with salt. Stir occasionally and break garlic pieces with wooden spoon into smaller pieces. Cook until kale turns dark green about 8 minutes.
Once your pasta is done cooking, add it to your kale and toss until well combined with everything else.
Serve pasta topped with parmesan, a sprinkle of chili flakes to heat preference, and drizzle with more olive oil.