Confession: up until I made this recipe, I have had a fear of cooking kale. I like kale, although I have not had many opportunities to eat it. Obviously, it is a super trendy super food at the moment, but I have been paralyzed by fear around actually cooking it. I have spent some time trying to concoct a kale-based recipe that I would feel comfortable cooking. My foresight and thought have thus far been unproductive. Lucky for me, a specific incident catapulted me out of my trepidation around kale into a place of genuine curiosity. It was the kale display at Whole Foods: tall piles of Dino kale, red curly kale, green curly kale, tucked amidst mustard greens, and various types of chard. It was so fresh, and beautiful, and leafy. Since I laid eyes on it, I’m still trying to figure out where my intimidation came from. After seeing this magnificent display of vegetation, I meditated on how I would use one of those meticulously wrapped bundles.
Foodgawker, and lemony, garlicky kale paired with silky strands of pasta seemed to be a pretty pervasive preparation. Obviously, these are some of my favorite flavors, so it seemed like an appropriate initiation between me and kale. I returned to Whole Foods and picked out the perfect bunch of red kale, and constructed the pasta dish below. Why red kale? I have no idea. It was pretty; perhaps it should be called purple kale. Most recipes I saw used green kale, so if I unwittingly committed some sort of kale faux pas, please let me know.
Overall, this recipe is pretty simple. First, I gave it a rinse and tore leafy chunks off the stalk. I never actually used a knife on the kale. Then I sautéed some thinly sliced garlic in olive oil with a bit of red pepper flakes, until the garlic was fragrant. Then I added the kale. I needed a huge sauté pan, and the kale still barely fit before it wilted (the bunch was just under a pound). I tossed the kale around in the oil to allow it to begin wilting, and then I added about a quarter cup of white wine and about a half cup of chicken stock.
At this point, I added a sprinkle of salt and pepper, and a tiny bit of nutmeg. Nutmeg is a new addition in my spice repertoire, and I love it. Rachael Ray is always raving about nutmeg on dark greens, and although I don’t exactly revere her as a culinary god, she’s not wrong about everything. The nutmeg added another peppery dimension that echoes, but does not mimic, black pepper. It’s very fragrant and fills your nose with a warm, spicy smell, registering somewhere between savory and sweet. Then I simply let the kale cook down for about 10 minutes. I tossed it with fresh lemon juice, hot linguine, and some reserved pasta cooking water. And topped the whole thing off with some Parmesan. It was delicious and felt like I was doing something good for my body, which was necessary after a long series of immune-system-compromising events (e.g. concerts, spring break celebrations). Kale will cure what ails you, even if the ailment is actually too much fun.
I made this pasta last Sunday, when my spring break was just starting, and now as I write, it is coming to a close. (Sigh.) As much as I would love for it to continue, I couldn’t be happier with how I’ve spent this last week: soaking up sunshine; taking a slew of new yoga classes; going a for beautiful road ride to Eldorado Springs; cooking; reading; writing; connecting with old friends and new. It has been what spring break should be: rest, relaxation, rejuvenation, and fun. I will have to figure out the perfect Sunday night dinner to bookend such a lovely week. More on that later.
Braised Kale and Linguine (makes 2 generous servings)
1 bunch curly red kale, washed, stalk removed, torn into chunks
1/3 lb. linguine (approximately)
3 cloves garlic, thinly sliced
3 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
¼ cup white wine
½ cup chicken stock
Kosher salt and pepper to taste
1/8 teaspoon ground nutmeg (4 tiny shakes from the container)
Juice from ½ lemon
Freshly grated Parmesan cheese
- Put a large pot of water on the stove to boil for the pasta. Meanwhile, prepare your kale: give it a good rinse and tear the leaves in chunks off the stalk and set aside.
- In a large sauté pan, preheat olive oil over medium heat. Add sliced garlic and hot pepper flakes to the oil. Allow to sauté for 1 minute and add pasta to the boiling water with some salt.
- Add the kale to the sauté pan (just shove it in there until it starts to wilt). Gently stir it to begin distributing the olive oil on the kale.
- Add the white wine, chicken stock, salt, pepper, and nutmeg. Stir to combine and increase heat so that liquid begins to simmer. Allow the kale to braise for about 10 minutes at medium heat. If it’s done before the pasta, just turn off the heat and add the lemon juice. Taste it for seasoning and add a generous amount of Parmesan. Stir so the cheese begins to melt.
- When the pasta is done, add it to the pan (I like to add it directly out of the pasta pot to the pan with tongs; otherwise reserve some pasta water, then drain it and add it to the pan).