3 medium cloves garlic, peeled
a big pinch of Fine Sea Salt
1/4-1/2 Cup Harissa Olive Oil (Depending on your heat tolerance!)
8 ounces whole wheat spaghettini
1 small bunch kale, well-washed and deveined
1/2 cup oil-cured black olives, pitted
1/2 cup pine nuts, toasted
zest of 1 lemon
Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle then with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl whisk together the garlic paste, and Harissa Olive OIl.
Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done add the kale to the pasta water, count to six, drain and set aside.
Heat half the Harissa dressing in the now empty pasta pot. Add the pasta and kale back, along with the black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining Harissa Olive Oil.