SPAGHETTI WITH BRAISED KALE (BON APPéTIT)
An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper.
Provided by blucoat
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 380.7, Fat 11.8, SaturatedFat 1.7, Sodium 54, Carbohydrate 59.3, Fiber 4.6, Sugar 2.3, Protein 11.9
BRAISED KALE
This is the first recipe I ever used for kale. It's one of my son's favorite dishes. Recipe is from Rachael Ray.
Provided by Pinay0618
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over high heat. Add the chopped pancetta and cook until crispy, 2-3 minutes. Add the onion and garlic and cook until soft, about 3-4 minutes. Add the greens and wilt them down, tossing frequently. Sprinkle in the sugar, toss, then deglaze the pan with vinegar and add in 1/2 cup stock. Reduce heat to low and let the kale mellow a few minutes.
Nutrition Facts : Calories 201.7, Fat 11.3, SaturatedFat 1.6, Sodium 75.5, Carbohydrate 23.3, Fiber 3.9, Sugar 4.3, Protein 6
SPAGHETTI WITH KALE
You will think this garlic and olive oil pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.
Provided by Carla Lalli Music
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"-3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you'll use it for the pasta).
- Whack garlic with the side of a chef's knife to crush; peel off skins. Heat 1/4 cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
- Meanwhile, cook pasta, stirring occasionally, until very al dente (2-3 minutes less than package directions).
- Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
- Serve pasta topped with Parmesan, red pepper flakes, sea salt, and more black pepper.
STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
Make and share this Steak With Parmesan Butter, Balsamic Glaze, and Arugula recipe from Food.com.
Provided by Mom2Rose
Categories Steak
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix grated cheese and butter in small bowl.
- Season generously with salt and pepper; set aside.
- Sprinkle steak generously with salt and pepper.
- Heat oil in medium skillet over medium-high heat.
- Add steak; cook to desired doneness, about 4 minutes per side for medium-rare.
- Transfer to plate.
- Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.
- Divide arugula and Parmesan shavings between 2 plates.
- Squeeze lemon over.
- Slice steak; place atop arugula.
- Top steak with Parmesan butter.
- Drizzle lightly with glaze.
Nutrition Facts : Calories 643.5, Fat 50.2, SaturatedFat 22, Cholesterol 143.2, Sodium 268.9, Carbohydrate 12.2, Fiber 0.8, Sugar 6.9, Protein 33.6
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- Bring a large pot of salted water to a boil. Meanwhile, strip kale leaves from ribs and stems, then tear leaves crosswise into 2"–3" pieces. Cook kale in boiling water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold water, tossing; squeeze out excess liquid from leaves. Keep water at a boil (you’ll use it for the pasta).
- Whack garlic with the side of a chef’s knife to crush; peel off skins. Heat ¼ cup oil in a large heavy pot over medium. Cook garlic, stirring occasionally, until sizzling, about 3 minutes. Season very generously with black pepper and cook, smashing with a wooden spoon, until cloves break into rough pieces, soften, and look golden. Add kale to pot and cook, stirring often, until darkened in color and very tender, about 8 minutes (garlic will break into even smaller pieces). Season with kosher salt and pepper.
- Meanwhile, cook pasta, stirring occasionally, until very al dente (2–3 minutes less than package directions).
- Using tongs, add pasta to kale; splash in about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid as needed, until sauce lightly coats pasta, about 2 minutes.
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