I have a ritual. Whenever I start to read one of my magazines, I pull out all the annoying flyers and thick advertisements and get one piece that is the perfect bookmark. Then I read it cover to cover, not skipping anything that I think I will enjoy later because I will inevitably forget about it. However, with Bon Appetit I make an exception. After pulling out all the stupid flyers, I immediately flip to Cooking Life, Molly Wizenberg’s monthly column. Now that our favorite Orangette is busy running Delancey with her husband Brandon I have to get Molly’s musings in any way that I can, preferably quickly. This past month’s article was especially intriguing because it was about how Molly learned to love kale.
I hate kale. Actually, I thought I hated kale. Next summer when my life isn’t consumed by studying for the Bar [I passed by the way, So did Dave !!!!!!!!!!!!!!!!!!!] I want to join a CSA which I know will provide me with lots of Kale. Last week when I was at the market I threw a $2 bunch of kale into my basket with hopes that this recipe would make me learn to love like kale. Since the recipe also included pasta and parmesan, I knew that we were off to a decent start.
After giving the kale a good rinse, I cut out the tough center rib, then chopped the kale crosswise into 1/2 inch slices. After spending some time braising with some browned onions and garlic, the kale was tossed with hot pasta and grated parmesan and finished with a healthy squeeze of lemon. While the recipe didn’t quite change Dave’s aversion to Kale, I loved it. It will be the perfect weeknight meal when I want something hot and green but don’t feel like making a salad. Fear kale? Give this recipe a try because I for one, can’t wait to pick up my next bunch at the market.
1 bunch of kale (lacinato, tuscan, black, dinosaur), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, chopped
6-8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese
Rinse kale throughly to remove all grit. Spin dry in a salad spinner.
Heat 2 tablespoons olive oil in heavy large pot or dutch oven over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and a pinch of kosher salt and cook until onion is golden brown, stirring occasionally, about 5 minutes. Don’t let the garlic burn. Add kale and remaining 1 tablespoon olive oil, and a little water 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 a pasta pot of boiling salted water until tender but not overdone, stirring occasionally. Drain, reserving 1/2 cup of the cooking liquid. Add cooked spaghetti to kale mixture in dutch oven. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid if dry. Sprinkle spaghetti with lots of grated Parmesan cheese and serve. Kale is tasty indeed.