Kale is the new little black dress. Sautéed, baked, raw, braised, or fried, it all works. And I’m so fortunate to have oodles of the stuff from my favorite local farm. We’re always coming up with new ways to infuse the leafy lovelies into our meals, and this pasta dish may be my new favorite.
For this dish, you’ll need…
- approximately 50 leaves of curly kale, stripped from the spines, washed and dried (use your salad spinner)
- four tablespoons of EVOO
- two yellow onions, thinly sliced
- five cloves of garlic, minced
- half fresh lemon, juice and zest
- Sea Salt & Pepper to taste
- 12 ounces Angel hair cooked al dente
Optional:
- Balsamic vinegar reduction
- Ricotta Salata cheese, crumbled
To begin, heat two tablespoons of EVOO in your favorite, very large, skillet over medium heat.
Add the sliced onions to the pan and a small pinch of sea salt.
Keep the onions moving so they don’t burn until they start to soften. Reduce the heat to low-medium and let them caramelize. This should take about five minutes. Once they’re done, transfer them to a separate vessel.
Add one more tablespoon of EVOO to the pan and add the kale.
Using tongs, toss the kale a lot as this will help it wilt. You’ll want it all in the pan, but it takes patience. Cooked kale, like any other green, cooks down to a minuscule portion of its original size once the water content is gone. The result is concentrated, amazing flavor.
Add the lemon juice and a large pinch of sea salt. Give it another good toss. Put the lid on the pan. The kale will really start to break down because of the steam. After about a minute, remove the lid and check the progress. If it’s not soft, put the lid back on and wait another minute.
Remove the lid and make a well in the center of the kale. Add the minced garlic and give it a good stir. Add a bit of olive oil to help the sautéing if you desire.
Add the lemon zest and stir again. Have cute boy help in the kitchen.
Add the caramelized onions back to the pan and toss.
Add the cooked pasta, drizzle in the remaining tablespoon of EVOO, and add salt and pepper to taste. There, you’re done!
But, if you’re like me, you’ll want to garnish this dish with crumbled ricotta salata cheese and a hefty balsamic reduction drizzle (yes, we always have this on hand). If you don’t have ricotta salata, feta cheese would be a great substitute.
Until next time, my friends, happy eating!
This looks so yummy!
Yes, but it’s easy, too! 😊
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Wow! Cool. Thanks for the publicity. I do hope you like the dish. I know it’ll be a frequent flyer in our house. 🙂
I will definitely be trying this for dinner tonight!
Yay! Let me know how it goes. 😊
I am most definitely bookmarking this!
Awesome! We will absolutely be making it again. I live how throwing together refrigerator ingredients for an impromptu meal.
Yummy! I discovered that I love kale just recently, when I began to grow it in my garden. I love it paired with sauteed onions too.
Try it with a squeeze of fresh lemon! Balsamic is also a great partner. Do you have any favorite dishes for kale?
This looks so healthy and delicious, Jenna, I can’t wait to try it myself since I have a million bunches of kale right now. Kale chips, kale in lasagna, roasted kale, kale, and then more kale! I am lucky I love the stuff. Thanks for the recipe!
You’re welcome, my friend! I hope you enjoy it. Let me know how it turns out. 😊