Pasta with Braised Kale

Pasta with Braised Kale (adapted from bon appetit magazine, Oct 2009)
1 pound kale (about two bags from our fridge)
3 TBSP olive oil, divided
1-2 leeks
8 large garlic cloves, thinly sliced
1/2 pound pasta
2 teaspoons lemon juice
Finely grated parmesan cheese

Rinse kale and remove large center ribs and any tough stems.  Cut into 1/2 inch slices.  Clean leeks by slicing lengthwise and running under water being sure to rinse each layer.   Chop leeks into 1/2 inch sections and cook in heavy, large pot with garlic and 2 TBSP oil, stirring occasionally, about 6 min.  Add kale and remaining 1 TBSP oil and toss until wilted, about 3 minutes.  Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry.

Meanwhile, cook pasta till still firm to bite.  Drain, reserving 1/4 cup cooking liquid.  Add cooked pasta to kale mixture in pot.  Add lemon juice and 2 TBSP reserved cooking liquid; toss to combine, adding more liquid if dry.  Sprinkle pasta with grated parmesan cheese and serve.

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