Genovesine con cavolo riccio (Grünkohl), limone e granchio Büsum dello chef JRE Felix Dietz

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable while providing a similar texture.

Boil salted water in a large pot for the spaghetti.

Add spaghetti to the boiling water and cook until al dente, according to package instructions.

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Add chopped onion and sauté until translucent, about 4-5 minutes.

Stir in minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Add curly kale to the skillet and sauté until wilted, about 5-7 minutes.

Pour in vegetable broth and let simmer for 3-4 minutes to combine flavors.

Season with salt and black pepper to taste.

Drain the spaghetti, reserving a cup of pasta water.

Add the drained spaghetti to the skillet with kale, tossing to combine.

If the mixture is dry, add reserved pasta water a little at a time until desired consistency is reached.

Finish with lemon juice and toss again.

Serve topped with grated parmesan cheese and a drizzle of chili oil.

Garnish with chopped parsley and toasted pine nuts.

Cooking Techniques

Spice Level:

Dietary

Allergens