I was reading Molly Wizenberg's article in Bon Appetit on kale and how she has grown to love it, after years of despising it.
Molly (Orangette blog) has such a great style of writing, she even makes a dopey thing like kale sound inviting.
I too, have never really liked kale, but I think because I just didn't understand it.
I really wanted to like this leafy, wintery, healthy, bitter green, so I would give it another try.
I have never met a vegetable I didn't like (fruit is another story).
This recipe was so simple, it was stupid easy.
I LOVED this. I wish I could say that my husband did, but maybe next time, like me, he will learn to love kale.
I could not find Lacinato kale (also known as Tuscan Kale), so I just used the generic curly kale found at my market. It worked out fine. You can't overcook kale.
I cooked it for 20 minutes and it was never mushy.
Spaghetti with Braised Kale
recipe by Molly Wizenberg from Bon Appetit
1 lb lacinato kale, stems and center ribs removed, cut into 1/2 inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
1/2 lb spaghetti or linguini
2 tsp fresh lemon juice
Freshly 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 (the kale will cook down to next to nothing!).
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.