Spaghetti With Braised Kale Bon Appétit Food

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SPAGHETTI WITH KALE



Spaghetti with Kale image

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

Kosher salt
3 large or 4 smaller bunches kale, any type (about 1 1/2 pounds)
5 garlic cloves
1/4 cup olive oil, plus more for drizzling
Freshly ground black pepper
12 ounces spaghetti, thick spaghetti, bucatini, or other long strand pasta
Parmesan and crushed red pepper flakes (for serving)
Flaky sea salt

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.

SAUTéED KALE WITH GARLIC, SHALLOTS, AND CAPERS



Sautéed Kale with Garlic, Shallots, and Capers image

Categories     Garlic     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Kale     Oktoberfest     Healthy     Low Cholesterol     Vegan     Shallot     Capers     Bon Appétit     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 5

1/4 cup olive oil
1/2 cup finely chopped shallots (about 2 large)
4 garlic cloves, minced
2 tablespoons drained capers, chopped
Coarse kosher salt

Steps:

  • Bring extra-large pot of salted water to boil. Add kale and cook until almost tender, about 8 minutes. Drain. Rinse kale under cold running water. Drain again. Coarsely chop kale. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • Heat oil in large pot (preferably nonstick) over medium heat. Add shallots and sauté until tender but not brown, about 3 minutes. Add garlic and capers; stir 1 minute. Stir in kale and sauté until tender and heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer kale to large bowl and serve.

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