1 head + 6 cloves of Garlic, head of garlic peeled and the other 6 cloves peeled and chopped 5 tablespoons + 1 teaspoon of Olive Oil Sea Salt 3 tablespoons of Butter 2 large Onions, cut in half and sliced 2 large bunches of Kale, rinsed well ¾ cup of Parmesan Cheese, grated + some extra for topping each bowl 1 pinch of Cayenne 12 ounces of Spaghetti Pasta, this is ¾ of one 16-ounce package of pasta (I use Whole Foods 365 Organic brand) Black Pepper
FOR THE ROASTED GARLIC: Preheat oven to 350ºF (177ºC). Place the peeled-only garlic on a large cookie tray and drizzle 1 teaspoon of olive oil over the garlic. Give it a toss to coat and add a pinch of sea salt. Bake for 20 minutes, flipping the garlic halfway through baking. Once cooked, remove garlic to a clean plate and keep the oven on for the kale chips. The cookie tray will be reused for the kale chips as well.
FOR THE KALE CHIPS: For 1 of the bunches of kale, rip off large pieces from the tough rib in the center. Place onto a clean plate. For the other bunch of kale (which will go into the pasta), rip off small-medium pieces from the rib. Place onto another clean plate. In the same cookie tray used for roasting the garlic cloves, add the bunch of large, ripped kale leaves. Drizzle approximately 3 tablespoons of olive oil over the kale and add a big pinch of salt. Toss to coat. Spread kale out evenly so there is enough room to crisp up every leaf. Add ¼ cup of parmesan and a pinch of cayenne over the top of the kale. Bake for 20 minutes at 350ºF (177ºC) for 20 minutes or until crisped.
FOR THE PASTA: In a large, deep skillet over medium heat, add 2 tablespoons of olive oil and 2 tablespoons of butter. Add in the two sliced onions and give them a toss in the oil and butter to coat. Mix occasionally to keep from burning. Cook until completely softened and caramelized. Turn to low heat once cooked and mix rarely to ensure it doesn’t burn. Boil a large pot of water and salt generously for the pasta. Add the other bunch of kale to the pan of caramelized onions and place lid over the top to wilt the leaves. Once wilted, turn heat up to medium-low and mix to saute for about a minute before adding in the chopped garlic. Mix for another minute to saute garlic. Turn heat back to low and mix occasionally. Add a large pinch of sea salt and black pepper to the onion mixture. Add in the roasted garlic cloves. Once pasta water has boiled, add the pasta and cook until just barely done. Then add the strained pasta into the pan with the onion mixture. Add ½ cup of parmesan cheese and 1 tablespoon of butter. Toss to mix. Top each bowl of pasta with some kale chips and extra parmesan.