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 rabe...you can't really go wrong :).
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!