Kale is really good for you. Being that it's very earthy tasting & slightly bitter, it's probably not high up there on your favorite foods list. The flavor reminds me of something close to broccoli rabe, or a brussels sprout. I love both of those vegetables & I like kale too.
If you have never tried it, or want to give it another chance, this is a great dish. The braising refers to a slow, longer cooking method & it suits this vegetable very well.
Begin with 2 bunches of lacinato kale. Remove the center stems from the leaves, slice into bite-sized chunks,
and wash in cold water.
Spin the kale mostly dry & set aside in a large bowl. Next, finely chop 1 1/2 cups of onion,
and thinly slice 8 cloves of garlic.
Bring a large pot of salted water to a boil & cook a 1/2 pound of spaghetti al dente. While the pasta is cooking, prepare the kale.
Heat a large skillet over medium heat. Add 2 tablespoons of olive oil & cook the onions, stirring occasionally for about 7 minutes, or until soft & translucent. Add the sliced garlic,
and cook an additional 5 minutes, or until they are beginning to brown.
Add in as much of the kale that will fit, along with 1 tablespoon of olive oil. Toss over medium heat, until it begins to wilt. Continue adding any leftover kale until it has all been added & begins to wilt. Lower the heat to medium low & cover the pot. Cook for 20 minutes, adding water if it begins to dry out too much. You probably won't need to, as the kale is cooking over a low heat & will release a lot of liquid as it cooks.
When done, the kale should be tender & there should be enough liquid in the pan to coat the pasta. Add water as it cooks, if necessary.
When the spaghetti is done, drain it & add it to the skillet with the kale. Season generously with salt & pepper & toss to combine.
Transfer to a serving platter, sprinkle with grated Parmesan cheese & serve.
Spaghetti with Braised KaleAdapted from Bon Appétit, October 2009
2 bunches of lacinato kale, stems remove & coarsely chopped
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups finely chopped onion
8 cloves garlic, thinly sliced
1/2 pound spaghetti
Grated Parmesan cheese (as garnish)
Swirl the chopped kale in cold water to wash & drain.
Bring a large pot of salted water to boil. Cook a 1/2 pound of spaghetti until just cooked.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion & cook, stirring occasionally for 6 minutes. Add the garlic & cook an additional 5 minutes. Add as much of the kale that will fit in the pan & the remaining tablespoon of olive oil. Toss the kale, and as it wilts, continue adding until it's all in. Add a splash of water, reduce the heat to medium-low & cover. Cook for 20 minutes, or until the kale is tender.
When the pasta is cooked, drain & add to the skillet with the kale. Toss to combine & transfer to a serving platter. Garnish with Parmesan & serve.
Click here for the printable recipe.