Spaghetti with Braised Kale

I am mildly obsessed with this recipe from the October issue of Bon Appetit. It is extremely easy and requires few ingredients. Make sure that the onions have plenty of time to brown- they impart depth of flavor. The original recipe uses parmesan but I only had pecorino the first time I made it and it is delicious!




Spaghetti with Braised Kale
makes about 4 servings

1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion, finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
1/2 pound spaghetti
2 teaspoons fresh lemon juice
1/2 cup (or more) grated pecorino-romano


Heat about 2 tablespoons oil in pan over medium heat. Add onion and cook until soft and translucent. Add garlic and sprinkle with salt, cook until onions caramelize and brown slightly. Add kale and another tablespoon of olive oil and toss until wilted. Cover pot and reduce heat to medium-low. Continue to cook until kale is very tender, stirring occasionally and adding water if the kale becomes dry.

Meanwhile, cook the spaghetti in boiling salted water until tender but still firm to bite. Drain, reserving 1/4 cup of the cooking liquid. Add spaghetti to kale along with lemon juice and reserved cooking liquid. Sprinkle with lots of cheese and enjoy!