Kale Spaghetti

I did not like kale until I read Molly Wizenberg's article in the August 2009 Bon Appetit titled How I Learned to Love Kale, and made her Spaghetti with Braised Kale recipe.  Then I discovered I love kale. 

I made some minor changes to her recipe.  I cook the kale longer.  I add some red pepper flakes to give it a little heat and add a little chicken stock rather than water to help steam the kale.  I have added hot Italian sausage on occasion to make a heartier dish, kind of a riff on broccoli di rape with sausage recipes.  It also works served along side sausages as I've done here.  The kale may be cooled and frozen after step 6.

Serves 2 as a main course. 4 as a side or first course

Ingredients:

• 2 bunches lacinato kale, large center ribs removed, cut crosswise into 1/2 inch slices and rinsed
• 3 T. olive oil
• 1 large onion, chopped
• 8 garlic cloves, thinly sliced
• 1/4 cup chicken stock or water
• 1/4 t. red pepper flakes (or to taste)
• 1/2 pound spaghetti, regular or whole wheat
• Kosher salt
• Lemon juice, grated Parmesan cheese, and additional 1 T. extra virgin olive oil

Directions:

1.  Heat olive oil in a large dutch oven (I use a Le Creuset #24) over medium heat.
2.  Add chopped onion and a bit of salt and cook until soft and translucent, stirring occasionally about 6 minutes.

3.  Add sliced garlic and cook until onion is golden brown, stirring occasionally, about 5-8 minutes.
4.  Add chicken stock or water and scrape up any brown bits

5.  Add kale and a bit more salt.  Stir, then lower heat and cover pot.  Cook stirring occasionally about 40-50 minutes until kale is very soft, adding more liquid as necessary if pot seems dry.

6.  When kale is done, uncover and raise heat to boil off remaining liquid, if any.  Taste and adjust seasoning.  The kale may be cooled and frozen at this step to eat another day.

7.  Cook spaghetti in salted water according to package directions for Al dente.
8.  Drain, reserving 1/4 cup of cooking liquid.
9.  Add spaghetti to kale and toss to combine, adding pasta water if dry.

10.  Toss in lemon juice and serve drizzled with additional extra virgin olive oil and grated Parmesan cheese.

Note:
The sausage pictured came from Hudson Valley Foie Gras, spicy smoked duck sausage - yum!.  I have shopped with them for many years, discovering them when I was on the hunt for duck confit.