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Lemony Pasta with Mushrooms and Fried Kale


1/2 lb dry pasta (any shape)
1 bunch kale (preferably lacinato or “dinosaur” kale)
1/3 cup extra-virgin olive oil
2 cloves garlic, sliced
about 12 oz. fresh mushrooms, such as crimini, trimmed and sliced
1-2 teaspoons fresh lemon juice
about 1/4 teaspoon fresh lemon zest, shaved
salt and pepper to taste
1 tablespoon butter (optional)
1/4 cup grated parmiggiano-reggiano or other hard-aged Italian cheese, grated (optional)



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