Spaghetti aglio e olio with kale

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Rinse the kale, remove any thick stems and chop the leaves.
Bring a large pan of salted water to the boil over a high heat and add the kale. Cook for 30 seconds, then remove using a slotted spoon and set aside in a colander to drain. Add the spaghetti to the boiling water and cook according to package instructions.
Meanwhile, heat the oil in a large pan over a medium heat. Add the garlic and chilli and cook for one minute until lightly golden.
Add the kale and squeeze in the lemon juice. Season generously with salt and black pepper and cook for 4-5 minutes or until wilted, stirring occasionally.
Drain the pasta, reserving a little of the cooking water. Add to the pan with the kale and stir to combine, then add a splash of the cooking water.
Divide amongst warmed serving bowls and drizzle over a little extra-virgin olive oil. Serve topped with the grated Parmesan cooked throughout. Sprinkle with fresh parsley, then serve with garlic bread.

Per serving: 393kcals, 6.9g fat (2.2g saturated), 66.9g carbs (2.3g sugars), 15.5g protein, 3.5g fibre, 0.16g sodium

By easyFood