Linguine with Clams and Greens

Place kale in a medium bowl; add lemon juice and 2 tablespoons oil, and massage together until kale is slightly wilted, about 2 minutes

Heat remaining ¼ cup oil in a large, deep skillet over medium, and cook garlic, stirring often, until beginning to brown, about 2 minutes. Stir in crushed red pepper; cook, stirring constantly, until garlic is toasted and golden all over, about 1 minute. Add clams; stir until coated. Add wine, then bring to a simmer over medium, stirring occasionally. Cover and cook until clams open, about 5 minutes. Remove from heat. Discard any unopened clams.

Cook pasta according to package directions for al dente, omitting salt. Drain pasta, reserving ½ cup cooking water.

Return skillet to heat over medium-high. Add pasta and reserved cooking water; cook, stirring mixture and shaking skillet constantly, until a light glossy sauce forms and coats noodles, about 3 minutes. Remove from heat. Stir in kale and salt. Divide mixture evenly among 4 bowls; sprinkle with mint.