How I Learned to Like Kale

You may or may not know this about me: I am not a big fan of vegetables. I have grown so much in the 11 years that Matt and I have been married...mainly thanks to Myra, who has always cooked me amazing dishes, filled with incredible veggies. Not only has she cooked for me (and my family), but I have been able to learn how to cook from her.

That said, now that we live in Vancouver, which is one of the "greenest" places I have ever been, we are exposed to all sorts of Farmer's Markets and local produce. The one vegetable that I've never been able to eat is kale. I mean, WHY? I think it can retain it's shape for years if left unattended! (ask me why I know this sometime).

On our recent trip down to the States, I picked up a Bon Appetit magazine. In it was this article:

http://www.bonappetit.com/magazine/2009/10/how_i_learned_to_love_kale

Which led to this recipe being made for dinner on Sunday night. Let's just say, I could have licked the pot clean. I hope you enjoy!

Spaghetti with Braised Kale

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Recipe By: Bon Appetit

Ingredients:

1 pound lacinato kale (2 bunches), large center ribs and stems removed, cut crosswise into 1/2" slices

3 tablespoons olive oil, divided

1 medium onion, finely chopped

8 cloves garlic, thinly sliced

1/2 pound spaghetti

2 teaspoons fresh lemon juice

finely grated Parmesan Cheese

PREPARATION:

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

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 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.

Notes:

NUTRITIONAL INFORMATION

One serving contains the following: (Analysis includes one tablespoon parmesan cheese per serving.)

Calories (kcal) 420.6

%Calories from Fat 31.3

Fat (g) 14.6

Saturated Fat (g) 2.8

Cholesterol (mg) 5.0

Carbohydrates (g) 59.2

Dietary Fiber (g) 5.6

Total Sugars (g) 3.1

Net Carbs (g) 53.6

Protein (g) 15.4