Vegan | Kale Aglio e Olio
Posted on August 17, 2019
Quick and easy.
Yield: 2 servings
Ingredients
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
Method
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.)