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Credits: Recipe by Molly Wizenberg
Photograph by: Elinor Carucci
Taken from: October 2009 Bon Appetit Magazine
Ingredients
1 - 500g bag - Cookin’ Greens™ Chopped Kale
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
Finely grated Parmesan cheese
METHOD: Heat 2 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 Cookin’ Greens
Chopped 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 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 tablespoons
reserved cooking liquid; toss to combine, adding more liquid
by tablespoonfuls if dry. Sprinkle spaghetti with grated
Parmesan cheese and serve.
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