4oil- or salt-packed anchovy filets(rinsed and minced)
¼teaspoonred pepper flakes(or more to taste)
2poundskale(thick stems cut out, rinsed well, and roughly chopped)
1poundspaghetti
Juice from 1 lemon
½cupfinely grated Parmesan cheese(divided; plus more for serving)
Instructions
Heat half of the oil in a large, deep skillet over medium heat. Add the breadcrumbs, season with salt and pepper, and toast, stirring frequently, until the breadcrumbs are light golden brown, about 4 minutes. Add half the garlic and cook and stir for one more minute, until you can smell the garlic. Use a slotted spoon to transfer the toasted crumbs to a paper towel-lined plate.
Meanwhile, bring a large pot of water to a boil and season generously with salt.
After you have cooked the bread crumbs, pour out any remaining oil, and wipe out the skillet with paper towels (carefully!). Return the skillet to medium heat, add the rest of the oil, and heat over medium heat. Add the remaining minced garlic, anchovies, and red pepper flakes, and stir for a few seconds, then add the kale and ¼ cup water (if the kale is damp from rinsing it, skip the additional water), partially cover the pot, and cook, stirring occasionally, for about 10 minutes, until the kale is fairly wilted and tender.
While the kale is cooking, cook the spaghetti in the boiling water according to package directions until al dente. Remove ½ cup of the pasta cooking water, then drain the pasta.
Add the pasta, ¼ cup of the reserved cooking water, and the lemon juice to the pan with the wilted kale, and toss to combine well (use the pot you cooked the pasta in if that works better size-wise). Taste and adjust seasonings as needed. In a small bowl, stir together the toasted breadcrumbs with ¼ cup of the Parmesan.
Transfer the pasta and kale to a serving bowl or to individual plates, and top with the Parmesan breadcrumbs. Pass the extra Parmesan on the side for additional sprinkling, and let people give their servings an extra drizzle of olive oil if they wish.
Notes
You can use other dark greens, like mustard greens, collards, Swiss chard even chopped broccolini or broccoli rabe. You can also use spinach, but cook it for only about 4 or 5 minutes, or it will probably get a bit too soft.
If you wanted to add some crumbled bacon or bacon lardons to the top, that would be delicious.
Skip the anchovies to make this recipe vegetarian.
The cooking times suggested will wilt and soften the greens but not turn them into mush. Having said that—like your greens super tender? Cook them longer.
If the kale is damp from rinsing it, you can skip adding additional water.
Pass the extra Parmesan on the side for additional sprinkling, and let people give their servings an extra drizzle of olive oil if they wish.