Recipe Index

Vegan | Kale Aglio e Oliovegan

Posted on August 17, 2019

Quick and easy.

Yield: 2 servings

kale aglio e olio


4 ounces lentil spaghetti

4 tablespoons olive oil, plus more if needed

6 garlic cloves, microplaned

about 2 cups of lacinato kale, stemmed and cut into thin ribbons

zest of 1/2 a lemon

kosher salt, to taste



Cook spaghetti in salted water according to package directions. Drain.

In a large skillet, heat olive oil over medium heat. Add the garlic, and cook for 30 seconds. Add the kale and cook until softened. Season with salt. Add the cooked spaghetti and lemon zest. Toss. Add more olive oil, if needed.


(Ref. "Kale Aglio e Olio" recipe, The Clean Plate, page 133.)