Spaghetti with Braised Greens and Lemon


  • 1 tbsp olive oil
  • 1 small onion, diced finely
  • 2 cloves of garlic, minced
  • 1 tsp rosemary, chopped
  • 1 bunch leafy greens (chard or kale would be ideal), chopped
  • ½ cup parmesan cheese
  • 1 cup pasta cooking water
  • ½ lemon
  • Sea salt to taste
  • Red chilli flakes to finish
  • 500g spaghetti


Cook spaghetti until al dente. Keep 1 cup of the pasta cooking water and set aside, then strain the pasta.

While the pasta is cooking, add the olive oil to a large pan on medium heat. Add the onion and a small pinch of salt. Cook for 5 minutes, then add the garlic and rosemary. Cook for another minute, then add the greens until they have reduced in size by half.

Add the pasta water and parmesan cheese, and turn the heat right down. Cook until you develop a thick sauce. Add the cooked spaghetti and the juice of half a lemon. Serve with crushed chilli flakes.

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