Recipe for July 3, 2011
1 pound kale* (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices
3 tablespoons olive oil, divided
1 medium onion*, finely chopped (about 1 1/2 cups)--- a red onion is fine
8 large garlic cloves, thinly sliced
1/2 pound linguine pasta*
2 teaspoons fresh lemon juice & the zest a whole lemon
1 cup raisins
Finely grated Parmesan cheese
Rinse kale. Drain; transfer to bowl with some water still clinging.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Add the lemon zest, raisins, and cover pot. Reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.
Meanwhile, cook pasta in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add lemon juice and 2 tablespoons reserved cooking liquid to the kale mixture; toss to combine, adding more liquid by tablespoonfuls if dry. Divide pasta into 4 bowls and put kale mixture on top. Sprinkle with grated Parmesan cheese,the zest of the lemon and serve!
Recipe adapted from Bon Appetit.
*Ingredients can be found at the market