This pasta dish is a great way to enjoy the lush and pleasingly bitter taste of black kale (also known as cavolo nero). Once you’ve taken the kale leaves off the stems, the dinner can be ready in the time it takes to boil your linguine.
3 tbsp extra virgin olive oil
3 cloves garlic, finely sliced
1/2 tsp red chilli flakes
200g black kale leaves , destemmed and roughly chopped
Juice of 1 small lemon
30g grana padano, finely grated
Heat a large saucepan on a low heat and melt the butter in the olive oil. Add your garlic and chilli flakes to the pan and begin to cook your pasta in a large pan of salted water.
Cook the garlic and chilli for around 5 minutes or until the garlic starts to turn translucent. Stir in the kale leaves and cook them in the pan.
Once the leaves have wilted and are nicely coated in the oil, add the lemon juice and stir briefly to combine. Check for seasoning and add a pinch of salt if it needs it.
Keep this on a low heat until your pasta is al dente. Drain the linguini and stir it into your sauce, making sure that all the strands are well coated.
Stir in the cheese until it’s well incorporated into the sauce and serve immediately.