When upping the quantities, remember kale wilts and shrinks when cooked; use 1 bunch for 2-3 people. The dish should end up being roughly half greens and half pasta.
If scaling the dish upwards, allow 2 ounces of pasta per person.
If you don’t like your food too spicy, use only half a hot pepper.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.