Ingredients:
½ pound pasta, such as linguini
1 bunch kale
4 tablespoons olive oil plus more to finish
¼-1/2 teaspoon red pepper flakes
4 teaspoons finely chopped fresh Meyer lemon–garlic confit
2 tablespoons Meyer lemon juice, to taste
Grated Meyer lemon zest to taste
½ teaspoon sea salt
¼ cup grated Parmesan cheese

Directions:

  1. Cook the pasta in a medium-size pot of boiling salted water until just al dente; drain, reserving some of the pasta liquid, and set aside.
  2. Wash the kale and remove the tough center stems; finely chop the leaves to get about 2½ cups.
  3. Heat the olive oil in a large frying pan over high heat. Add the kale and cook, stirring, while it wilts down for 2 minutes. Add the red pepper flakes, reduce the heat to medium, and cook and stir another 2 minutes. Stir in the lemon-garlic confit.
  4. Reduce the heat to a medium-low. Add the pasta and toss with tongs a minute or 2 longer to heat through and combine; adding a little pasta water if the mixture seems dry. Add the lemon juice, salt, and lemon zest, and toss again.
  5. Remove from the heat, and serve hot, drizzled with olive oil and topped with Parmesan cheese.

Serves 2 as main, 4 as side