Friday, March 14, 2014

Pappardelle with braised kale & chard

This dish is an excellent way to make a meal out of those nutrient-packed, dark, leafy greens everyone is always taking about.  Combined with delicate, buttery egg pappardelle, this is a satisfying, soul-warming comfort food with max veggie benefits.  I love this as a vegetarian entree but it also would be a great side dish to roasted chicken dinner...yum!

I used cavalo nero kale (aka, dinosaur or lacinato kale) instead of curly kale in this recipe because I love it's texture when braised, but if you can't find it, regular kale is totally fine.  

I also use my newest obsession - Swiss chard - in combination with the kale.  To be honest, sometimes I feel a little "kale-d out" and I'm loving the chard these days.  Feel free to add whatever greens strike your fancy...collards, beets greens, broccoli can't really go wrong :).

Serves 4

2 T. olive oil
1 onion, sliced
2 carrots, peeled & roughly chopped
4 cloves garlic, chopped
1 bunch cavalo nero kale
1 bunch chard
1/4 t. red pepper flakes
a couple large pinches kosher salt & fresh ground pepper
1/4 c. water
8.8 oz package egg pappardelle

3 T. butter
1/4 c. grated Parmesan + more for serving

To prep greens:

Wash kale.  Tear leaves to remove from the tough middle stems.  Discard stems and roughly rip leaves into approximately 2 inch pieces.

Wash chard.  Tear leaves from stems into approximately 2 inch pieces and combine with kale.  Thinly slice chard stems (yes, they are edible!) and set aside.

Heat olive oil in a large pot that had a lid (for braising) over medium heat.  Add onion and cook 5-7 minutes, until translucent.  Add chopped carrot, stir and cook 2 minutes.  Add garlic, sliced chard stems, salt & pepper and red chili flakes and stir.  Cook for 1 minute.

Add your big heap o’ greens and 1/4 c. water.  Cover and turn heat to low.  Braise greens 10 minutes, stirring occasionally.

Remove lid, turn heat to high and boil off any excess water in the pot.  Season with salt & pepper.

Cook pappardelle according to directions on the package.  Drain and return to cooking pot.  Add braised greens, 2 T. of butter and parmesan.  Mix gently (this pasta is delicate) and season with more salt & pepper to taste.

Serve in bowls with more Parmesan sprinkled on top!

1 comment:

  1. I'm fairly certian I remember falling in love with these Papadelle noodles recently but I also had to mention how much I enjoy Cavalo Nero too. With autumn/winter time changes in the air here (in Australia,) I'm looking forward to hearty bowl of noodles too.