This recipe is fairly simple but packs a big flavor punch. I adore braised greens, and they're perfectly tender and flavorful in this recipe. It's sort of a pain to wash and chop four bunches of kale, but it's definitely worth it in this case! The chorizo adds a salty, smoky flavor, and the lemon juice brightens everything up nicely. Overall, a very satisfying pasta dish that's great for dinner and keeps well for lunch the next day. I'm sending this off to Presto Pasta Nights. Thanks to hostess Ruth of Once Upon a Feast!
Braised Kale and Chorizo with Spaghettini (adapted from Molly Katzen and The Arugula Files)
4 links chorizo, removed from casing and chopped into small pieces
1 pound shallots, peeled and minced
Olive oil, as needed
12 garlic cloves, peeled and minced
Salt and freshly ground black pepper
4 bunches kale, large center ribs and stems removed, cut crosswise into 1/2-inch strips
1 pound spaghettini
4 tsp freshly squeezed lemon juice
Finely grated Parmesan cheese
Heat a non-stick Dutch oven over medium heat. Add the chorizo and saute for a couple of minutes. Add the shallots along with olive oil as needed. Cook until the shallots become translucent, stirring occasionally. Add the garlic and season with salt and pepper. Saute for about 5 minutes, until the onions are golden brown.
Add the kale along with additional olive oil as needed. Toss until wilted for about 3 minutes. Cover the pot and reduce heat to medium-low. Add water gradually as needed if the kale becomes dry. Braise until the kale is tender, about 20 minutes.
Meanwhile, cook the pasta in a pot of boiling salted water until just shy of al dente. Drain, reserving a cup or so of the cooking liquid. Add the drained pasta to the kale, along with the lemon juice and about 1/4 cup of the reserved pasta water. Toss to combine, and add more pasta water if dry. Serve with Parmesan cheese.