1# kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2 " slices
3 T. olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 # spaghetti
2 t. fresh lemon juice
Finely grated Parmesan cheese
Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 T. of the olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; Cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 T. olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 c. cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 T. reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with Parmesan cheese and serve.