Monday, February 1, 2010

Braised Kale With Pasta and Goat Cheese

Braised kale again, but this version turned out so well I wanted to share with you guys.

I saved out some of the plain noodles for the girls, and my toddler quickly powered through most of those then a few helpings of the gussied up pasta too.  Like, fistful after fistful of noodles, shoving another noodle in whenever  and wherever an opportunity presented itself.  (She really, really likes new foods.  What can I say?)

Pasta with Braised Kale and Goat Cheese
olive oil
1 onion, sliced
1 tsp salt
1/4 tsp red pepper flakes
1 tsp smoked paprika
5 or 6 cloves garlic, minced
1 or 2 bunches kale, cut from the stem
2 cups water or broth (chicken or veggie)
splash of cider vinegar

1 pound boiled pasta, plus a little pasta water
3 oz. goat cheese

Heat 1 Tbsp olive oil in a large skillet, and add onions, salt, red pepper, and smoked paprika.  Saute until onions are softened.  Scrape onions to one side and pour a little water in a deglaze the bottom of the pan.  Add the rest of the liquid, the garlic, and the kale.  Lower heat to medium and let cook for 10-20 minutes depending on your preference, stirring occasionally.  Add a splash of cider vinegar at the very end and stir.

Have your pasta drained and ready- try to time it so the pasta finishes about the same time as the kale.  Crumble the goat cheese into the pasta pot, with heat on low, and stir to melt.  Add splashes of hot pasta water until noodles are coated with a creamy sauce.  Add braised kale, stir to combine, and serve.

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