Makes 6 first course servings.
Makes 4 main course servings.
A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.
I find it good both warm and at room temperature.
INGREDIENTS:
¼ cup extra-virgin olive oil
5 scallions, including green part, cut into thick slices
4 cloves garlic, finely chopped
5 ounces baby kale
15 Kalamata olives, pitted, cut in half
4 tablespoons lemon juice
Kosher salt
Freshly ground black pepper
1 pound whole wheat spaghetti
PREPARATION:
Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.
Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.
In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.
Combine and season to taste with lemon juice, salt and pepper.
Before serving check the seasoning again.
