Pasta with Braised Kale (adapted from bon appetit magazine, Oct 2009)
1 pound kale (about two bags from our fridge)
3 TBSP olive oil, divided
1-2 leeks
8 large garlic cloves, thinly sliced
1/2 pound pasta
2 teaspoons lemon juice
Finely grated parmesan cheese
Rinse kale and remove large center ribs and any tough stems. Cut into 1/2 inch slices. Clean leeks by slicing lengthwise and running under water being sure to rinse each layer. Chop leeks into 1/2 inch sections and cook in heavy, large pot with garlic and 2 TBSP oil, stirring occasionally, about 6 min. Add kale and remaining 1 TBSP oil and toss until wilted, about 3 minutes. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry.
Meanwhile, cook pasta till still firm to bite. Drain, reserving 1/4 cup cooking liquid. Add cooked pasta to kale mixture in pot. Add lemon juice and 2 TBSP reserved cooking liquid; toss to combine, adding more liquid if dry. Sprinkle pasta with grated parmesan cheese and serve.
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