Tuscan Kale Pasta | With Crispy Breadcrumbs

Wash the kale leaves thoroughly, then cut out the thick, woody center stems. Cut or tear the tender leaves into bite-sized pieces. Peel the garlic cloves and slice thinly. Finely grate the lemon zest and squeeze out the juice.

Bring a generous amount of water to a boil in a large pot, then add salt for cooking the pasta.

Drop the chopped kale into the boiling water and blanch for 2-3 minutes until bright green and slightly tender. Remove the leaves with a slotted spoon into a bowl (do not discard the water!). Add the pasta to the remaining boiling water and cook until al dente, 1-2 minutes less than the package instructions. Reserve 1-2 ladles of the cooking water.