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Spaghetti with Braised Kale & Parmesan

October 4, 2011

 

by Emily


 

Since moving to New York, there have been several moments that have left me feeling like I have sufficiently been initiated into this city. Getting absolutely soaked after forgetting to have a umbrella handy, some punk stealing my Metro card swipe forcing me to walk to the next station, and discovering that my neighbor hoards cleaning supplies (thank goodness it is cleaning supplies, right?) are all excellent examples. Other (traumatic) moments will indeed go unmentioned…! Who knew that mastering the art of grocery shopping in this city would be yet another right of passage? This hilarious Blue Eyed Bakers post describes the absurdity that surrounds a shopping trip to The Best and The Worst grocery store in this city: Trader Joe’s. Detailed list in hand? Please. Grab whatever you see and get in line before everything melts or expires? Do it. Which is why I blindly stuck my hand out, grabbed whatever bag of leafy greens were in go-go-gadget reach, and ended up with an ingredient I have always been intimidated by: kale. Sorry baby spinach, you’ve been ousted by, of all things, kale. What am I going to do with you? I mean, even Deb had a hard time digging you…le sigh. Luckily, after a few quick searches of my go-to recipe sites, I found a pasta recipe that had just enough garlic, lemon, and cheese (the essentials, clearly) to make even the bitterest of greens (ahem, kale) taste delish. I guess I should know better by now, because this was honestly super tasty and while, yes, it incorporated kale, it could have just as easily been Brussels sprouts, that spinach I didn’t buy, or broccoli rabe. I think you’re going to like it! And next time? Definitely adding bacon.

Spaghetti with Braised Kale & Parmesan
bon appetit

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese

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

Heat 2 tablespoons 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 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.

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. 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 spaghetti with grated Parmesan cheese and serve.

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3 Comments leave one →
  1. October 5, 2011 7:21 am

    This looks really yum.

Trackbacks

  1. Capellini with Kale, Lemon, & Pecorino « Deux Maisons

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