This year, the kale and collards keep on coming. I am not complaining, now that I love both of them. M is even coming around to eating them sometimes. Thank goodness that child is obsessed with having "strong" muscles and body. It makes getting her to eat kale a whole lot easier! J, on the other hand, will only eat it if he is starving, so I try to starve him (not really, just kidding everyone) on kale nights.
I went to this recipe for an easy kale and pasta recipe that didn't need many ingredients. I saw it mentioned on a food blog I checked with the statement that within 30 minutes of walking into the house, the blogger had supper ready and on the table. I have recently took issue with the "this only takes 30 minutes" fast, easy, supper statements. It always takes me longer. I don't have cut onions in my refrigerator, nor minced garlic, washed and appropriately cut kale, or any other already prepped food hanging around. If only my assistant would show up and do these things for me, then I could make my meals within the 30 minute time frame. Oh yeah, the nanny would also need to entertain the kids and keep the big two from arguing and baby I from hanging onto my legs crying that most pitiful, pick-me-up-now cry. This was fast and easy, just not 30 minutes fast. (Cooking time alone is 35 minutes without time for prepping or combining). Alright, I am done with my rant now (can you tell I've also been trying some of Martha Stewart's everyday fast supper recipes as well, all of which take longer than 30 minutes).
We loved the recipe, even though it took me 45 minutes to make. We gobbled it almost all up in one meal---just enough leftovers for Curtis to take to work for lunch the next day.
Pasta with Braised Kale (or Collards)
from Bon Appetit
1 lb or so kale, rinsed, large center ribs/stem removed, and cut crosswise into 1/2" slices
3 T olive oil or bacon fat (mmm....)
1 medium onion, finely chopped (about 1 1/2 c)
4 - 8 lrg garlic cloves, thinly sliced (I used 4---8 seemed like an awful lot)
1/2 lb spaghetti or other thin, long pasta
2 t fresh lemon juice
Parmesan cheese, finely grated
Heat 2 T of oil or fat in a large pot over medium heat. Add onion and cook until soft, stirring occasionally, about 6 minutes. Add sliced garlic, sprinkle iwth slat, and cook until onion is golden brown, stirring occasionally, about 5 more minutes. Add kale and remaining 1 T oil or fat and toss until wilted. Cover pot and reduce heat to medium low. Cook until kale is very tender, stirring occasionally and adding water a little bit at a time if pot is dry, about 20 minutes.
Meanwhile, cook spaghetti in large pot of boiling salted water. Drain, reserving 1/4 c cooking liquid. Add cooked spaghetti to kale mixture (or vice versa, depending on what pot is larger). Add lemon juice and 2 T of reserved cooking liquid. Toss to combine, adding more tablespoonfuls of water if dry. Sprinkle with grated Parmesan and serve.