Place a saucepan over a high heat and sauté the kale stalks in 3 tablespoons of olive oil until slightly softened. Stir though the chopped kale leaves and turn the heat to low. Add 4 tablespoons of water and cover with a lid. Allow the kale to wilt and reduce in size, stirring occasionally for 20 minutes. Meanwhile – boil some salted water and cook the spaghetti.
Once the kale is soft and wilted, clear some space in the centre of the pan and increase to a medium heat. Add the remaining oil to the middle of the pan and gently fry the garlic and marjoram for 1-2 minutes, or until fragrant. Mix through the kale and season to taste. Move half the kale mix to one side of the pan and purée the other half into a smooth paste using a stick blender.
To serve – mix the paste through the other half of the kale and serve over the cooked spaghetti. Finish with some more marjoram leaves and freshly grated parmesan.
2 bunches kale stalks, chopped
2 bunches kale leaves, chopped
2 cloves garlic, finely chopped
5 sprigs fresh marjoram, leaves removed
4 tablespoons olive oil
fresh parmesan, to serve