Spaghetti with Braised Kale

From Epicurious.com.

I'm a huge kale fan - its my fave go to green - it has a great texture, that doesn't break down in the cooking process; and it retains its gorgeous colour. This recipe was quick and easy, perfect for weekdays, and it used two bunches of kale - upping the vitamin quotient considerably.

I should be a shareholder in 'Tinkyada' pasta, as I consume enough to keep them in business. They make incredible brown rice pastas, with a dizzying array of varieties - I found some Spinach Spaghetti which I hadn't known existed, so I thought green on green might be dramatic in our wonderful white pasta bowls (and it was - thanks J for the gift that keeps on giving!).

2 bunches kale large center ribs and stems removed, torn
3 tbsp olive oil, divided 
1 medium onion, finely chopped (I used a white one)
8 large garlic cloves, thinly sliced (oops, I finely chopped mine, habit)
340 g (1 package) of spaghetti 
2 tsp fresh lemon juice 

Finely grated Parmesan cheese

Rinse kale. Drain; transfer to bowl with water.

Heat 2 tbsp olive oil in heavy large pot over medium heat. Add onion & cook until soft and translucent, stirring occasionally, about 6 mins. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 mins. Add kale and remaining 1 tbsp olive oil and toss until wilted, about 3 mins. Cover pot & reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by spoonfuls if dry, about 20 mins. (I used a tiny bit of chicken stock).

Meanwhile, cook spaghetti. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tbsp reserved cooking liquid; toss to combine, adding more liquid if needed. Sprinkle spaghetti with grated Parmesan cheese and serve.