O2 Fitness Food of the Week: Kale

Kale is a dark green leafy vegetable that provides high amounts of lutein, a nutrient important for eye health (kale contains seven times the amount found in spinach). Kale is also an excellent source of Vitamins A and K and is a good source of Vitamin C and fiber.

Whole-Grain Spaghetti with Garlicky Kale

Makes 4 Servings

Ingredients:

• 6 ounces whole-grain spaghetti
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 bunch kale, thick stems removed and
  leaves torn into bite-size pieces (about 8 cups)
• 2 pints grape tomatoes, halved
• ⅓ cup chopped roasted almonds
• ¼ cup grated pecorino (1 ounce),
  plus more for serving

Preparation:

• Cook the pasta according to the package directions.
• Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.
• Meanwhile, heat the oil in a large skillet over medium-high heat.
• Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper.
• Cook, stirring occasionally, until beginning to 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 more.
• Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine.
• Serve with additional pecorino.