Whole Wheat Spaghetti with Baby Kale

Whole Wheat Spaghetti with Baby Kale.jpg

Makes 6 first course servings.

Makes 4 main course servings.

A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.

I find it good both warm and at room temperature.


  • ¼ cup extra-virgin olive oil

  • 5 scallions, including green part, cut into thick slices

  • 4 cloves garlic, finely chopped

  • 5 ounces baby kale

  • 15 Kalamata olives, pitted, cut in half

  • 4 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound whole wheat spaghetti


  1. Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.   

  2. Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.  

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.  

  4. Combine and season to taste with lemon juice, salt and pepper.

  5. Before serving check the seasoning again.