| Level: | Easy |
| Total: | 37 min |
| Prep: | 10 min |
| Cook: | 27 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 37 min |
| Prep: | 10 min |
| Cook: | 27 min |
| Yield: | 4 servings |
Ingredients
- 16 cloves garlic, thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 medium onions, halved and sliced
- 1/8 teaspoon red pepper flakes, or more to taste
- Kosher salt
- 12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
- 12 ounces spaghetti
- 1/4 cup grated pecorino romano cheese
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
- When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
- Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 623 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 13 g |
| Sugar | 9 g |
| Protein | 23 g |
| Cholesterol | 9 mg |
| Sodium | 1074 mg |
| Serving Size | 1 of 4 servings |
| Calories | 623 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 86 g |
| Dietary Fiber | 13 g |
| Sugar | 9 g |
| Protein | 23 g |
| Cholesterol | 9 mg |
| Sodium | 1074 mg |
Reviews
I really liked this and followed all the ingredients but basically cut it in half. I was looking for healthier so I used Barilla protein pasta. I’m going to try adding lemon zest next time.
16 cloves of garlic? Does that drown out or over power other ingredients? No negative output intended here, please believe me on that. Just solely curious.
AWESOME AND EASY!!!! I JUST LOVE THIS. KEEP EM COMING, PLUS I’M VERY HUNGRY RIGHT NOW!!!
It was a good recipe for a light tasting pasta dish but it needed something else can put my finger on it but just more of the flavor it had already but more of a pop
This is a wonderful recipe. I however did make two changes and two additions. The fried garlic chips were very much overpowering, and I love garlic. I cut the amount in half- at least. I also double the amount of red pepper flakes. What I add is a pound of ground chicken that I cook in it’s own pan, flavored with plenty of salt, pepper and minced basil. I finish it off by grating some lemon peel over the meat before mixing all three elements (pasta, meat and greens) together. It’s so delicious!
I cant wait to make my mom this dish!!!!!!!! I CANT WAIT…..
I made this with white beans instead of pasta. Very good!
A good way to use kale. I make something similar with broccoli.
I cooked the onions and pepper flakes first, then added all the garlic and cooked it very slowly, for 15 minutes or so. It softens and sweetens, but doesn’t burn.
For the person who claimed it was flavorless–hard to imagine anything with that much garlic being flavorless! Maybe you should try adding some grated pecorino or parm at the end.
just joined a co-op and needed some ideas, thanks for this! yummy!
This is a terrific pasta dish and is perfect if you need a break from meat entrees. I actually substituted some shallots and omitted some of the garlic and this was a terrific modification. Very filling and healthy! Will definitely be making this one again.