Remove the tough stems from the kale and tear the leaves into 2-inch pieces, then rinse and set aside. Fill a large pot with salted water and bring it to a rolling boil—this can happen while you're prepping, so start the water first. The kale prep is quick and can be done while waiting for the water to boil, keeping your workflow efficient.

Once the water is boiling, add the pasta and cook for about 7 minutes until it's tender but still has a slight bite to it. While the pasta cooks, you can slice the garlic thinly. Reserve 1/2 cup of the pasta cooking water before draining—this starchy water is liquid gold for creating a silky sauce.

In a large skillet or sauté pan, warm the olive oil and butter over medium heat. Add the sliced garlic and cook gently for 1-2 minutes until fragrant and just beginning to turn golden—don't brown it, as burnt garlic tastes bitter. Add the torn kale and a pinch of salt, stirring frequently for 5-7 minutes until it's completely wilted and tender. I like to cook the kale longer rather than shorter; it develops a sweeter, more refined flavor when given time.

Remove the pan from heat and add the drained pasta from Step 2, tossing gently to combine with the kale and aromatics. Add the lemon juice and a splash of the reserved pasta water (about 2-3 tablespoons) to create a light, glossy sauce that coats everything. Let the pasta cool for 1-2 minutes so the steam subsides, which helps prevent the dish from becoming too hot to taste properly.

Stir in the grated Parmesan cheese, freshly cracked black pepper, and taste for seasoning. Add a pinch of red pepper flakes for subtle heat if desired. I find that adding the cheese after the pasta has cooled slightly keeps it from clumping and distributes more evenly throughout. Transfer to serving bowls and top with toasted panko breadcrumbs for a pleasant textural contrast.