Recipes

Spaghetti with Braised Kale

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Spaghetti with Braised Kale

Spaghetti with Braised Kale

amanda

Equipment

  • - Pasta Maker (Electric or hand-cranked, creates fresh spaghetti)

  • - Kitchen Shears (Cutting herbs and kale)

  • - Stainless Steel Chef's Knife (Chopping vegetables like kale)

  • - Nonstick Skillet (Sautéing ingredients for cooking kale)

  • - Casserole Dish or Dutch Oven (Braising the kale evenly)

  • - Large Stock Pot with Lid (Boiling pasta and making broth/sauce)

  • - Mandoline Slicer (Uniform slices of vegetables for garnishing)

  • - Digital Kitchen Scale (Precise measurements in recipes)

  • - Blender (Pureeing braised kale, if desired)

  • - Strainer or Pasta Colander (Draining cooked spaghetti)

  • - Baking Sheet with Nonstick Spray (For various kitchen tasks)

Ingredients

  • 1 pound 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

  • 1/2 pound spaghetti

  • 2 teaspoons fresh lemon juice

  • Finely grated Parmesan cheese

Instructions

1

Instruction 1

Rinse kale. Drain; transfer to bowl with some water still clinging.
2

Instruction 2

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.
3

Instruction 3

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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