The anecdotal side dish if you will.
I want to tell you that I got this recipe by way of Shutterbean, and that I religiously listen to her podcast with Joy the Baker. Because of this podcast, I just read my monthly astrological forecast on AstrologyZone.
I want to tell you that I got this recipe by way of Shutterbean, and that I religiously listen to her podcast with Joy the Baker. Because of this podcast, I just read my monthly astrological forecast on AstrologyZone.
This reading made me miss my daily Observer horoscope readings in South Dining Hall.
For those of you who were privy to those, you're welcome.
But seriously, that Susan Miller has a gift, methinks.
I want to tell you that the word "methinks" is in the forefront of my mind because my grandfather just used it in an email he sent me. I think it's cool that my grandparents email me.
I want to tell you that I get serious joy out of getting into a hot car, especially after exiting a extremely air-conditioned building.
The hot air makes me feel like I'm getting a hug from the sun.
I also want to tell you that after being hugged by the sun for like, 30 seconds, I get really attractive upper lip sweat.
Now I want to apologize for putting that image in your head while also showing you this delicious pasta recipe. It was really pretty selfish of me to admit that to you.
I woud also like to tell you that unlike this post - which is a main course of Recipe with a side dish of Rambling - that this recipe needs no side dish. Which means a seriously simple dinner is comin' atcha.
A glass of red wine would be lovely though, don't you agree?
Braised Kale Fettuccine
adapted from Bon Appetit by way of Shutterbean
serves 4 generously
Ingredients
1 pound kale (about 2 bunches - I use curly kale), large center ribs and stems removed, cut into inch-wide pieces
3 Tbsp olive oil
1 medium onion, finely chopped
8 large garlic cloves, minced (the perfect time for the garlic trick, don't you think!)
1/2 pound fettuccine
2 tsp fresh lemon juice and the zest of a whole lemon
As much finely grated Parmesan as you can handle
Directions
Rinse kale. Drain, and transfer to a bowl with some water still clinging.
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add garlic and sprinkle with salt. Cook until onion is golden brown, stirring occasionally, about 5 minutes.
Add kale and remaining 1 tablespoon of olive oil and toss until wilted, about 3 minutes. Add the lemon zest, cover the pot ,and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by the tablespoonsful if dry, about 20 minutes.
Meanwhile, cook fettuccine (or long pasta of your choice) into a medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
Add cooked fettuccine to kale mixture. Add lemon juice and reserved cooking liquid. Sprinkle with Parmesan (about 3/4 cup) and toss to combine. Serve portions, and add more Parmesan to your liking.
I want to tell you that I get serious joy out of getting into a hot car, especially after exiting a extremely air-conditioned building.
The hot air makes me feel like I'm getting a hug from the sun.
I also want to tell you that after being hugged by the sun for like, 30 seconds, I get really attractive upper lip sweat.
I woud also like to tell you that unlike this post - which is a main course of Recipe with a side dish of Rambling - that this recipe needs no side dish. Which means a seriously simple dinner is comin' atcha.
A glass of red wine would be lovely though, don't you agree?
Braised Kale Fettuccine
adapted from Bon Appetit by way of Shutterbean
serves 4 generously
Ingredients
1 pound kale (about 2 bunches - I use curly kale), large center ribs and stems removed, cut into inch-wide pieces
3 Tbsp olive oil
1 medium onion, finely chopped
8 large garlic cloves, minced (the perfect time for the garlic trick, don't you think!)
1/2 pound fettuccine
2 tsp fresh lemon juice and the zest of a whole lemon
As much finely grated Parmesan as you can handle
Directions
Rinse kale. Drain, and transfer to a bowl with some water still clinging.
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add garlic and sprinkle with salt. Cook until onion is golden brown, stirring occasionally, about 5 minutes.
Add kale and remaining 1 tablespoon of olive oil and toss until wilted, about 3 minutes. Add the lemon zest, cover the pot ,and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by the tablespoonsful if dry, about 20 minutes.
Meanwhile, cook fettuccine (or long pasta of your choice) into a medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
Add cooked fettuccine to kale mixture. Add lemon juice and reserved cooking liquid. Sprinkle with Parmesan (about 3/4 cup) and toss to combine. Serve portions, and add more Parmesan to your liking.
No comments:
Post a Comment