Prepped the kale by removing the tough rib, rough chiffonade, wash. Then simmered until tender with water, dried onion flake, garlic powder, salt, pepper, nutmeg. Thickened the water a bit with some pasta water at the end. Topped spaghetti with the kale, some of the liquid.
I had a dab of sour cream, and about the same amount of Greek yogurt in the fridge, added some milk to it, let it sit a bit, then nuked it in the microwave until it started to simmer. Let it sit some more, then strained it. Put a large dollop of that on top of the kale, seasoned with salt and pepper, parmesan.
Then, couldn't resist... topped it off with some spaghetti sauce. I sauteed some onion and garlic in canola oil, added a pound of natural, grass fed, black angus. Then, when that was mostly browned, added a mixture of ground fennel, dried chili flakes, basil, oregano. Added paprika. Cooked it a few minutes, then added a can of 4 cheese spaghetti sauce (yep, bottom shelf, in a can). I rinsed out the can with about a half a can's worth of water. It evaporated while simmering on the stove. Added 1 bay leaf, and some more parmesan cheese.
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