Spaghetti with Braised Kale

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This comforting spaghetti with braised kale is a wonderful example of how a few humble ingredients can create a deeply satisfying vegetarian meal. By slowly cooking the kale with plenty of golden onions and sliced garlic, the greens transform into a silky, savoury sauce that coats the pasta perfectly. A bright squeeze of lemon juice and a generous dusting of Parmesan cheese provide the ideal balance to the earthy, nutrient-rich lacinato kale.

Ideal for a midweek supper, this healthy pasta dish is both nourishing and easy to prepare. Braising the kale rather than quickly sautéing it ensures a tender texture that pairs beautifully with the al dente spaghetti. Serve it in warmed bowls with an extra drizzle of high-quality olive oil for a simple yet sophisticated homemade dinner.

Ingredients for Spaghetti with Braised Kale

450g lacinato kale (about 2 bunches), large centre ribs and stems removed, cut crosswise into 1/2-inch slices
3 matskedar olivolja, delad
1 medium onion, finely chopped (about 230g )
8 large garlic cloves, thinly sliced
230g spaghetti
2 teskedar färsk citronsaft
Finely grated Parmesan cheese

How to make Spaghetti with Braised Kale

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.

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