Linguine with Kale

Cook Time: 25 minutes

Yield: 1

Linguine with Kale

If you enjoy pasta with Parmigiano-Reggiano, olive oil and wine then you should give this one a try! The lemon juice is needed to brighten up the flavors and cut through the olive oil and cheese.

, November 12, 2011


  • 2 tbsp Olive Oil
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Garlic
  • 4 cups Chopped Kale
  • 1/3 cup White Wine
  • 1/3 cup Chicken or Vegetable Stock
  • 6 oz Linguine
  • 1/3 cup Grated Parmigiano-Reggiano Cheese
  • 1 wedge Lemon
  • Black Pepper
  • 1 tbsp Parsley


  1. Put water on for the linguine
  2. Wash and Chop 4 cups Kale
  3. Heat Olive Oil in a dutch oven or cast iron casserole over med-low heat.
  4. Add Red Pepper and garlic and let flavors meld with the oil.
  5. Add the chopped kale and stir to begin wilting the kale with the hot oil.
  6. Add the stock and wine, cover and simmer.
  7. When linguine is done and kale has softened, drain and add to the kale.
  8. Stir to mix well. Add the Parmigiano-Reggiano Cheese and add pepper to taste.
  9. Stir well and add extra olive oil of the linguine and kale seems too dry.
  10. Serve with parsley and the juice from the lemon wedge.


This recipe works with any leafy vegetable, whilst I like it best with Kale I've also made it with Spinach.

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