05 January 2016

Pasta with Kale and Lemon

This dish comes together quickly, it's cheap to make, and it's filling.  It's also a riff on a classic (pasta with olive oil and garlic with bread crumbs), making it appropriate to serve to last-minute guests with your best $6 bottle of Pinot Grigio. 

Pasta with Kale and Lemon

Serves 4

1 pound bucatini or linguine
Olive oil
1 large bunch kale, washed and thinly sliced
2 garlic cloves, minced
1 small yellow onion, thinly sliced into half-moons
Zest and juice of 1 small lemon
½ cup bread crumbs
¼ cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste

Bring a pot of well-salted water to boil.  Cook pasta according to package directions.

Meanwhile, in a large frying pan, warm 2 teaspoons olive oil over medium heat. Add the bread crumbs, stirring constantly, until golden.  Scrape onto a small plate and set aside. 

Return the pan to the heat, adding another teaspoon or so of olive oil. Add the onion and some salt, stirring occasionally until very soft and fragrant.  Add the kale and a little more salt and continue to cook until kale is wilted and bright green.  Add the garlic and cook, stirring constantly, until it just becomes fragrant (or cook longer for a mellower garlic flavor).

Drain the cooked pasta.  In a large serving bowl, combine the pasta, kale mixture, zest and juice from the lemon, ¼ cup of the Parmesan, and salt and black pepper to taste. Sprinkle the bread crumbs on top and serve with more cheese and lemon wedges on the side.