I had my first experience cooking with kale today, and I must say, it went very well. I threw this recipe together on the fly, and it is now officially in the "keeper" collection.

  • 1 bunch kale
  • 1 onion (diced)
  • 4 cloves garlic (diced)
  • 1/2 carton cherry tomatoes
  • 1/2 box spaghetti
  • 2 tbsp sherry vinegar
  • splash of white wine
  • 1/4 tsp red pepper flakes
  • 1/2 tbsp black pepper
  • 3 tbsp extra virgin olive oil
  • salt to taste
  • 1/2 cup shredded parmigiano reggiano
Cook pasta as directed on the box. Heat oil in a large saute pan over medium heat. Add onion, let simmer for 4 minutes, then add garlic. Chop kale into 2 inch pieces and add to the pan, making sure to coat all the kale in the olive oil (hint: use tongs for this). Turn to medium-high heat, and add the sherry vinegar, tomatoes, red pepper flakes, black pepper, and salt. Cover and cook for 5-8 minutes. Now, add the splash of white wine and the parmigiano reggiano cheese to the kale. Drain pasta, reserve 1-2 tbsp pasta water, then add pasta/pasta water to the kale. Cook for another 2 minutes and then enjoy!

(via myself)