Clean and break the kale into small pieces with your hands. Be sure to remove it from the stem. The smaller you can cut/break the kale pieces, the better!

Add 1 tablespoon of rock salt to a pot of boiling water and dissolve before adding the pasta and kale to the water.

Stir the ingredients with a long wooden spoon to ensure no pasta gets stuck to the bottom of the pot while cooking.

Cook for about 10 minutes.

While the pasta and kale are cooking, it’s time to create the base of the pasta. Start by adding 4 tablespoons of extra virgin olive oil to a large saucepan on low heat.

Crush and add 2 cloves of garlic.

Quickly add 1 tablespoon of pasta water to keep the garlic from burning.

Crush and add black olives, along with half of the dried chili (save the other half to sprinkle onto the kale).

Next, add the cooked kale and pasta to the saucepan as well as half a mug of pasta water.

Gently mix, then sprinkle the rest of the dried chili and add pepper.

Time to toss! Mix everything through really well so all the flavours can infuse. Use a large spoon to serve the pasta on a large plate. You’re all done!