Wednesday, October 28, 2009

Kale with Bucatini

Kale is an interesting vegetable, but one it seems you never hear about. I don't think I knew it was even edible until I got some in the farm share a few weeks back. The only time I'd ever seen it used was as a garnish at Grandma's house at Easter. Here's the 411 on kale.

Kale is actually a cabbage and related to broccoli and cauliflower. Its been around since ancient times. During World War II, the British were encourage to grow it in their Victory Gardens to counter rationing because it was easy to grow and loaded with nutrients. Kale is off the charts when it comes to vitamins A, C, and K. It is also a good source of calcium and fiber.

That said, this recipe is really most likely suited for people who really like their greens. Kale is not a delicate vegetable. But I love vegetables and I am always looking for vegetarian dishes (I'm not a vegetarian, though) where we won't notice that we are not eating meat or feel like something is missing. This was was definitely hearty. Additionally, it was cheap. I was thinking about it after we ate and I don't think I spent more than $4 to put together dinner that would have easily fed four people.

So I cleaned and dried a bunch of kale. Then I removed the tough stems. I don't want to eat those. Then I gave it a rough chop.

Here's the pasta that I have chosen to go along with my kale. Its bucatini, a wide, but hollow spaghetti. I love bucatini. Its one of my favorites when it comes to pasta.

I sliced and onion and diced up some habenero and a few cloves of garlic.

Then I got my tomatoes ready. These are how I like them when I buy them canned. Whole. I pick though them, removing the stems with my fingers and kind of squish them up.

Here's what that looks like. I guess they are packaging tomatoes in smaller cans now. I initially prepped one can, but when I got into cooking realized I was gonna need two.

Then I sauteed the onion with a little bit of olive oil in a pan until they were soft. I added the kale and covered it.

It takes a little while for the kale to wilt because it is a sturdy vegetable.

When it has wilted a bit, I add the garlic, habenero and the tomatoes.

Stir, salt and pepper.

Let it simmer while the pasta cooks.

When the pasta is nearly done, I take a couple of ladles full of the starchy water and put it into the sauce. Then I drain the pasta, and mix the sauce and pasta together with some parmigiano reggiano.

Bowl it up, and top with more cheese.

Not terribly gorgeous, but easy to throw together and (except for the kale) all of the ingredients are things that I always have around the house. This is probably not something that I would make for company or special occasions or anything, but I would definitely make it for us again.

1 comment:

  1. Nice! Looks good.
    I think we have the same pots and pans. LOL