Spaghetti with Kale and Tomatoes

It's kale time again!

Spaghetti with Kale and Tomatoes
Adapted from Real Simple


Ingredients

6 oz whole-grain thin spaghetti
2 tablespoons olive oil
1/2 medium red onion, thinly sliced
4 cloves garlic, chopped
dried chili flakes
salt and black pepper
1 bunch kale, thick stems removed and loosely chopped
Roma and grape tomatoes
1/3 cup chopped roasted almonds
parmesan cheese

Directions

Boil water in a pot and steam the chopped kale for about 5-8 minutes; remove. Cook the pasta according to package directions in the same pot. Reserve ¼ cup of the cooking water and drain the pasta.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onions, garlic, chili flakes, and salt and pepper to taste. Cook, stirring occasionally, until lightly brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes.

Add the pasta and reserved liquid to the kale mixture and toss to combine. Toss in almonds and garnish with parmesan cheese.

Serves 4