Before You Begin
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Use caution when handling boiling water, hot oil, and steam.
Blanch the Kale
Bring a large pot of salted water to a rolling boil. Add kale and cook for about 2 minutes until bright green and slightly tender. Carefully drain to avoid steam burns, rinse briefly under cool water, and squeeze out excess moisture.
Prepare Garlic Oil
Heat olive oil in a large skillet over low–medium heat. Add garlic and cook slowly, stirring often, until lightly golden and fragrant. Reduce heat or remove pan briefly if garlic begins browning too quickly to prevent burning.
Cook the Kale
Add blanched kale to the skillet. Cook 6–8 minutes, stirring occasionally, until tender and silky. Season lightly with salt and pepper.
Cook the Pasta
Return the pot of water to a boil. Add spaghetti and cook until al dente — tender but still slightly firm when bitten. Reserve 1–1½ cups pasta water, then drain pasta carefully.
Combine Pasta and Sauce
Add cooked pasta to the skillet. Pour in ½–1 cup reserved pasta water and toss over low heat until the sauce becomes glossy and evenly coats the noodles. Add more water gradually if needed.
Serve
Serve warm topped with Parmesan, chili flakes, sea salt, or a drizzle of olive oil if desired.
