Tuesday, 30 November 1999 00:00

Fennel And Kale Pasta

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Fennel And Kale Pasta


Sweet fennel and bitter greens work beautifully together. Swiss Chard or other cooking green will work great as well.

1⁄2 c olive oil
1 onion, minced
1 medium fennel bulb fronds removed, halved and thinly sliced
salt and pepper
2 tbsp balsamic vinegar
1 lb spaghetti
up to 3 lb kale or other cooking green washed and chopped
1 c grated parmesan

1. Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.

2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.

3. Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.

Read 6289 times Last modified on Wednesday, 06 June 2012 17:13

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