Sunday, January 30, 2011

Spaghetti with Braised Kale

I love kale. If you haven't had it before, you should give it a try! It's super easy to prepare and goes with practically everything. It can be a side dish, combined right into your main dish or even added to soup! I love it any way it is prepared.

It is a nutritional superstar as well. It is loaded with calcium, iron and vitamins. That makes it even more of a winner in my book!

I saw this recipe a long time ago, but forgot to make it until recently when I wanted to try a new recipe with kale. It's super tasty and an easy meal to prepare on a busy week night.

Spaghetti with Braised Kale
from Epicurious

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 about one cup cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and half a cup 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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