So it turns out I couldn’t go more than four blog posts before before putting garlic and kale together again. Apparently I have very strong feelings about this (excellent) flavor combination.
(Same thing goes for kale + citrus!)
A few years ago, this dish started out as a barely-changed riff on a smitten kitchen recipe: pasta with garlicky broccoli rabe. All I used to do was swap de-stemmed, torn curly kale leaves for the broccoli rabe and toss them into the boiling pasta water to be drained alongside the pasta. (Then it all gets transferred to a bowl and tossed with garlicky olive oil.) And I used to do this a LOT.