The key to this dish is spaghettini. If you’re not familiar with spaghettini, it’s a type of pasta that’s thinner than spaghetti, making it a good choice for anyone desiring lighter noodles. Most grocery stores carry it, but if you have trouble tracking it down, try a specialty Italian grocer. Added to this pasta is a full-flavored seasoned black (or lacinato) kale, golden cooked shallots, garlic, lemon, and delicately flavored olive oil. Once it’s cooked, its somewhat bitter flavor develops into an earthy and slightly sweeter version of its traditional leafy cousin, and its high nutritional value makes it a no-brainer. Once the pasta is ready to serve, finish it with a sprinkling of red Hawaiian sea salt. The beautiful red color of this unrefined sea salt comes from the salt’s having been mixed with red Hawaiian alaea volcanic clay. It is rich in minerals and has a softer, mellow flavor that makes it a special addition to this dish. Top everything off with freshly grated Parmesan cheese.