LimeCake

Tuscan Cabbage goes by a few names, like Lacinato Kale, Dinosaur Kale or most common to me, Cavolo Nero. This is a winter pasta dish, not just because of the braising, but because kale is a winter vegetable - a beautiful one. There’s just something about the lush, dark green of the leaves.

This is an amazingly hearty pasta recipe. I added slices of speck at the end, for a tasty, non-vegetarian alternative. I bet this’d be equally good without it, just as the original recipe was written.

Pasta with Braised Kale (original recipe from Molly Wizenberg via Bon Appetit)

serves 2

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 1 tablespoons 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 tablespoon 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 pasta 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 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Add speck and toss. Sprinkle spaghetti with Pecorino and pine nuts.

Serve.

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