• 200 g kale, stripped from its stems if necessary and torn into pieces (cavolo nero or curly are best for this recipe, but you can use red Russian too)
• 250 g <

Blanch the kale in a large saucepan of boiling water (2–3 minutes for cavolo nero, 1–2 minutes for curly or 30 seconds for red Russian). Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.

Meanwhile, cook the pasta in salted boiling water according to the packet instructions.

Pour half the olive oil into a large frying pan over a medium