Remove and discard the thick stem from the black kale. Finely chop both the black kale and broccolini.
Put a pot of salted water on to boil for the pasta. Meanwhile add the olive oil to a frying pan and turn on to a medium low heat.
Add the garlic and fry for one minute until the garlic softens.
Add the chopped black kale and broccolini and fry for about 5 minutes until the vegetables soften. You can add a little water if the vegetables are dry or starting to catch.
While the vegetables are cooking add your pasta to the pot and cook according to the instructions until al dente.
When the vegetables have softened add the crumbled dried chilis and fry for another minute.
Add the lemon zest, lemon juice, and stock. Add a ladle of cooking water from the pasta pot and adjust the seasoning as needed.
When the pasta is al dente add directly from the cooking pot to the vegetable sauce. Stir to coat the pasta and make sure everything is evenly mixed.
Serve immediately with parmesan, garlic bread and a glass of wine.