Spaghetti With Guanciale and Kale

Ingredients

1 tablespoon olive oil

3 cloves garlic, sliced

1 cup diced guanciale

1 onion, chopped

1 teaspoon chili flakes

1 teaspoon black pepper

4 cups chopped kale

juice of 1/2 lemon

cooked spaghetti

Preparation

Put olive oil in a large saucepan over high heat and add the sliced garlic - saute for a few minutes

Add the guanciale and reduce heat to medium - saute until guanciale beguns to brown

Add the chopped onion and spices and cook for a few minutes until onions are soft

Add in the kale and mix together, adding in the lemon juice

Continue to stir occasionally for about 5 minutes - kale will wilt down a lot

Add the cooked and drained spaghetti (freshly made or leftover is fine) and mix thoroughly - spaghetti should be nicely coated with oil and other ingredients

Make sure pasta is heated through and evenly mixed, then serve with fresh grated parmesan

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About

The kale that I used was called "Purple Boar Kale" - and it was intensely dark purple and very curly. The stalks were also very tough, so be sure to trim them.