Our weekly CSA farm box continues to throw out more challenges for using kale. Which is a good thing; we should all eat more kale. In fact, my friend Andrea has a weekly kale night. I riffed on a Suzanne Goin recipe from Sunday Suppers, but simplified it a lot.
1 pound cavolo nero, or dinosaur kale
3/4 to 1 cup extra-virgin olive oil
1 sprig rosemary
1 teaspoon red chile flakes
1 large yellow onion, thinly sliced
1 medium head cauliflower, broken into bite-sized florets
1 pound fusilli pasta
1 tablespoon chopped fresh thyme
4-6 cloves garlic, minced or chopped
1 tablespoon toasted pine nuts
Grated parm (optional)
In a large pot of boiling water, blanch kale for 2 minutes. Drain and cool greens on baking sheet. When they have cooled, squeeze out excess water.
Meanwhile, heat 1/4 cup olive oil in large Dutch oven over medium-low heat. Add rosemary sprig and red chile flakes and cook for about 1 minute. Add onions and sauté for about 5 minutes. Add kale and a couple more tablespoons of olive oil and cook over low heat for about 20 minutes, stirring often.
While kale is cooking, boil cauliflower for 4-5 minutes, until just tender. Remove with slotted spoon and reserve pot of boiling water to use for cooking pasta. After kale has been cooking about 20 minutes, add cauliflower, thyme and garlic to kale/onions in Dutch oven. Add additional olive oil as needed. Cook 8-10 minutes, until cauliflower starts to caramelize, scraping pan often with a wooden spoon.
Meanwhile add pasta to pot of boiling water and cook to desired doneness. Drain pasta, reserving 1 cup of pasta water. Add drained pasta to vegetables and toss to combine with vegetables. Cook for a couple minutes and add 1/2 cup pasta water to pan. Stir to combine, and add more water if necessary. Salt and pepper to taste. Stir in toasted pine nuts and add additional olive oil (and, if using, grated parm) if desired. Serve.