Bon Appetit- October 2009
by Molly wizenberg
Yield: Makes 4 first course servings
1 lb kale ( about 2 bunches), large center stems removed, cut crosswise into 1/2 inch slices
3 TB olive oil, divided
1 medium onion, finely chopped, (about 1 1/2 cups)
8 large cloves of garlic, thinly sliced
1/2 lb spaghetti
Finely grated Parmesan cheese
Rinse kale. drain; transfer to bowl with some water still clinging.
heat 2 TB 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 TB 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 TB reserved cooking liquid;
toss to combine, adding more liquid by tablespoon if dry. Sprinkle with Parmesan cheese and serve.