Tuesday dinner: Fettucini with braised kale

My sister finds our household consumption of kale to be excessive. I only really discovered the green last year and have found its versatility and flavor to be quite nice to work with.

Wegmans makes it pretty easy with their bagged chopped kale, eliminating the need to wash and cut things up to cook. I know some people shun bagged veggies, but when it comes to greens I appreciate the heavylifting being done for me.

The original recipe, courtesy of Bon Appetit, called for spaghetti, but I went with fettucini. It fills the fork better and does a better job of standing up to the greens than spaghetti.

WHAT WORKED: The aromatics. The garlic and onion brought flavor to the greens without zapping the bitterness.

WHAT DIDN’T: The pasta measure. BA called for 8 oz. I cooked a full pound. There was no way that a half-pound of pasta would have stood up here. It would have been way unbalanced.

WHAT DID THE WIFE SAY: Not much. She had a pretty lousy day at work and didn’t share much about dinner. That said, she went back for seconds and thirds, and took leftovers for lunch. I’ll take that as a thumbs up.

WILL IT MAKE ANOTHER APPEARANCE: Absolutely. I might even do it with sausage, like it were rappi, or with chicken.

Fettucini with braised kale
Adapted from Bon Appetit

  • 1 pound kale 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
  • One 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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