INGREDIENTS
1 lb
spaghetti
2
bunches Tuscan kale (stems removed, torn into bite-size pieces)
1
lemon (juice and zest)
1
parmesan rind
3 cloves
garlic (smashed)
2 tsp
salt
1/2 tsp
freshly ground black pepper
2 tbsp
extra-virgin olive oil
5 cups
cold water
freshly grated parmesan cheese (to garnish)
red pepper flakes (to garnish)