Spaghetti with Braised Kale

I learned to love kale during grad school. My roommate worked at a community garden and would occasionally bring home big bunches of lacinato kale. She would saute it in a big cast iron skillet with lots of garlic and onions, oil and butter, seitan, and I think there was usually some soy sauce and maybe some balsamic vinegar involved. All I know is that I had to restrain myself from finishing it off when she offered to share some with me.


Since then, I've tried to replicate that kale many times, but even though I enjoy it, it's never been quite the same. Everytime I make it now, I try to add a little dash of this, or a little more of that, to see if I can get it just right. Maybe it was just that it was something new, and that's why I liked it so much.


A couple weeks ago, I happened to pick up a copy of Bon Appetit, and came across Molly Wizenberg's article about how she learned to love kale. I'm completely in love with Molly's blog Orangette (I can't wait to make this plum crumble) and have tried a few of recipes already and they always come out fantastic. So I decided to try out her recipe for Spaghetti with Braised Kale.

And it's perfect. It's not the same as what my roommate made, but it's delicious and better than any of my experiments since then.


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
2 tsp fresh lemon juice
Freshly grated Parmesan cheese

Rinse and drain kale. Heat 2 tbsp of the olive oil in a large pot over medium heat. Add the onion and let it cook for about six minutes, or until it's soft and translucent. Add the garlic and a pinch of salt, and continue to cook, stirring occasionally, until the onion is golden. Add the kale and remaining tablespoon of olive oil, and saute until the kale just begins to wilt, about 3 minutes. Cover the pot and lower the heat to medium low. Let cook for 20 minutes, adding teaspoons of water if it begins to dry out.

Cook the spaghetti according to the directions on the box while the kale is cooking, but reserve about 1/4 cup of the pasta water. Drain the spaghetti, and add to the kale once it is done. Add the lemon juice and 2 tbsp of the pasta water and stir to equally distribute the kale. If it's dry, add more of the pasta water.

Serve with the parmesan sprinkled on top.