Linguine with Kale and Tomatoes

• 2 Tablespoons Extra-virgin Olive Oil, Plus More For Drizzling
• 3 cloves Garlic, Minced
• 1 pinch Crushed Red Pepper Flakes
• 1 bunch Curly Kale, Cut Into Chunks
• 4 ounces, weight Cherry Tomatoes
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/2 pounds Linguine
• 1 whole Lemon
• 1/2 cups Freshly Grated Parmesan

1. Heat the oil in a large saute pan over medium-high.
2. Add the garlic and crushed red pepper flakes; bloom 30 seconds.
3. Add the kale and wilt, about a minute.
4. Toss in the cherry tomatoes and cook another minute or so.
5. Season with salt and pepper.
6. In the meantime, cook the pasta until it reaches al dente.
7. Reserve 1/4 cup of the pasta water.
8. Toss the pasta into the kale and tomatoes.
9. Toss, toss to combine.
10. Squeeze the lemon juice in, add the cheese and the reserved pasta water.
11. Plate her up and toss with more cheese and a good drizzle of olive oil.
12. And more lemon?
13. Heck.
14. Freaking.
15. Yes.

extravirgin olive oil, garlic, red pepper, curly, tomatoes, salt, linguine, lemon, freshly grated parmesan

Taken from tastykitchen.com/recipes/main-courses/linguine-with-kale-and-tomatoes/ (may not work)