Nutrition: Per serving
Blanch the kale in a pan of simmering water for 1 min 30 seconds. Drain and leave to steam dry.
Heat the oil in a pan and fry the garlic over a medium heat until lightly golden and crispy. Add the chilli (the amount depends on how hot you like it) and cook for 1 min more.
Cook the pasta in boiling, salted water following pack instructions. Drain the pasta, reserving some of the cooking water. Add the cooked pasta to the pan of garlic oil with the kale, parmesan and a little cooking water. Toss together and season to taste with salt. Divide between two bowls and finish with extra parmesan.
