Braised Kale Spaghetti

This simple pasta recipe has only a few ingredients and is not terribly photogenic, but tastes divine — it’s my standby dinner when cooking only for myself. The caramelized onions and tart lemon perfectly showcase the sweetness of the kale. Check out the original link at Bon Appetit for the writer’s really cute story about how she learned to love kale. If you’re not already a kale champion, this recipe could easily convert you. NOTE: I recently made this with chorizo, in one of those end-of-week fridge cleanout experiments, and it was a delicious addition, so I’ll include it as an option for the courageous (or carnivorous).

Braised Kale Spaghetti
adapted from Bon Appetit
serves 2+; 40 minutes to table

1 bunch lacinato kale (the very dark, flat-leafed variety), large center ribs and stems removed, cut crosswise into 1/2-inch slices
olive oil
1/2  medium onion, finely chopped
4 large garlic cloves, thinly sliced
* 1 cup diced mild chorizo sausage (optional)
2-3 servings spaghetti
1/2 lemon, juiced
finely grated Parmesan cheese

1. Rinse kale. Drain; transfer to bowl with some water still clinging.

2. Heat 1 tablespoon of olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 5 minutes.

3. Add sliced garlic and sprinkle with salt (+ chorizo, if using); cook until onion is golden brown, stirring occasionally, about 5 minutes.

4. Add kale and 1 tablespoon 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.

5. Meanwhile, cook spaghetti in medium pot of boiling salted water. Drain, reserving 1/4 cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle with grated Parmesan cheese and serve.


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