Spaghetti with Braised Kale
I feel like a better person already.
So yes, we’re cleaning out the fridge to take off to Jasper for a week for Christmas in November, a week if eating, drinking and being merry like no other. I CAN’T WAIT.
One thing that had to go was a big bunch of kale. I had seen something, somewhere, made with kale that made me want to eat it. Where was that? Wading through torn-out magazine pages (which are scattered through my house like – I fear I’ll decades from now become a spinster with a house full of torn-out recipes instead of cats) I spent a couple days scrolling through my memory to try and retrieve the file. Fortunately, the world-wide inter-web makes a fine filing system, and if I can at least trigger the memory of which publication it was in (I knew it was Molly, and she has a new column in Bon Appétit – the first I flip to), I can look it up. Bingo.
Spaghetti with Braised Kale
AuthorJulie
Put a big pot of water on to boil, and cook the spaghetti. Meanwhile, heat a drizzle of oil in a heavy skillet and saute the onion for about 5 minutes, until golden. Add the garlic and cook for a few more minutes.
Rinse the kale, pull out the tough ribs and coarsely chop or tear apart; add another drizzle of oil and then the kale to the onions and garlic. Add about 1/4 cup of the pasta water, straight from the pot, to the pan as well. Cover, reduce the heat to medium-low and cook for about 10 minutes, until tender.
Drain the spaghetti, reserving a bit of the cooking liquid. Add the spaghetti to the kale mixture. Add lemon juice and a few spoonfuls of the reserved cooking liquid; toss to combine, adding a handful of Parmesan cheese and more liquid by tablespoonfuls if it's too dry.
Serve immediately.
Ingredients
Directions
Put a big pot of water on to boil, and cook the spaghetti. Meanwhile, heat a drizzle of oil in a heavy skillet and saute the onion for about 5 minutes, until golden. Add the garlic and cook for a few more minutes.
Rinse the kale, pull out the tough ribs and coarsely chop or tear apart; add another drizzle of oil and then the kale to the onions and garlic. Add about 1/4 cup of the pasta water, straight from the pot, to the pan as well. Cover, reduce the heat to medium-low and cook for about 10 minutes, until tender.
Drain the spaghetti, reserving a bit of the cooking liquid. Add the spaghetti to the kale mixture. Add lemon juice and a few spoonfuls of the reserved cooking liquid; toss to combine, adding a handful of Parmesan cheese and more liquid by tablespoonfuls if it's too dry.
Serve immediately.
W maturely dined on plain pasta drizzled with good olive oil and a sprinkle of coarse sea salt. Snif.
Next time I’m starting out with bacon.
One Year Ago: Beef Tenderloin Panini
I’m so jealous of this Christmas in November stuff. We Americans must make do with late nights filled with homemade pizza and internet viewings of 21 Jump Street.
Oh, I’ve been wanting to make this one too… looks great!
We’ll miss you, but have a great time in Jasper with your loved ones. You’re not posting then are you? Hope not/hope so…. nah, hope not. Enjoy!!!
I, too, have a bunch of kale wanting attention… dinner is decided. Thanks!
Hi, Julie,
I was pleasantly surprised to see that “It’s Just Food” is on in Windsor at 9-10 M-F! I “DVR” it, so I can watch it anytime. Yippee!
Enjoy your week in Jasper. We’ll be here waiting to hear how it went.
Kate – but of COURSE I’ll be posting from Jasper! So many interesting things to post! And I have my new little MacBook to make life easier.
Julie, Have a wonderful week in Jasper. I am trying not to cry with jealousy right now – Christmas in November, and I noticed your last comment on your last post about introducing AB. How cool is that?
I’ve had my eye on this one as well, but I just used my kale last night. I subbed it for chard in the roasted chickpeas with garlic and chard. Oh my…I probably popped 10 or 15 chickpeas into my mouth while cooking the kale. I squeezed half a lemon over everything at the end, and it was beautiful. Thanks, Julie!
Christmas in November sounds so much fun! I have never heard of it before but now want to go. Have a great time.
Counting sleeps now till we leave on sunday for Christmas in November. This is my 5th time and we always have a blast, sooo much fun. I will for sure say hi Julie. Where also taking your class you always have me in stitches you are so much fun.
This looks so yummy. I finally got a round to trying the kale “chips” the other day, and have been converted. This one will be next up!
I’ve made something similar to this a couple times now – can’t remember where it came from. You saute sausage with the onions, and then add the kale, and it used corkscrew pasta. So good! I’ve also been meaning to email you my pumpkin pecan pie recipe (pronounced pumpkin p’kahn pie because we’re from the South!), after reading of your dislike for plain ole’ pumpkin pie. :o) Do you have a recipe for that already? Have a great time in Jasper – sounds wonderful.
Have a great time Julie. Unfortunately I am going the following weekend so I won’t see you, but I will be seeing one of your favorites, Elizabeth Baird. I look forward to your posts so I know what to try at the first nights reception. I think I like that the best (other than the seminars).
Have a safe and wonderful trip to Jasper, Julie. Can’t wait to see the posts from there.
Sounds like a lovely event but way out of the price range of us plebes unfortunately.
Can’t believe it’s been a year since the last Christmas in November already. I know it will be awesome. Enjoy.
beautiful! I’ve never tried kale before, but if I were to substitute with spinach I think me and the dish are going to have a good time. lol.
Looks delicious!! Making me hungry before bed!!! Christmas in November sounds so amazing! My birthday is November 13th and I was REALLY hoping to incorporate Christmas in November. I guess it won’t work this year but here’s hoping for next!! Now, if only I could get my husband and/or Mom to read what I’ve written here!! Ha ha!
Too funny, this is basically what I threw together for dinner except I used beet greens instead of kale. I didn’t even see Molly’s recipe!
This is my favorite kale recipe ever which even my husband will eat.
Kale eh? Okay, I’ll give it a try. We go through tons of spinach, but I’ve never picked up kale. I’m sure it will go wonderfully with organic brown rice pasta 🙂 Have a great trip, Julie! And hello to Lana, my neighbour in South Mountain. It’s a small world after all!
This is *excellent.* The garlic? Do not leave out the garlic. My mom-in-law left out the garlic and the whole recipe fell into “Meh,” territory. Otherwise: This is easy-peasy, good for you, and a great way to use sturdy, nutritious dark greens.