This has been one of those weeks where I’m just barely at my desk, which was probably a good thing, since I just barely had time to prepare for this week as it was. Fortunately, I had some random leftover kitchen supplies from last week, including a bunch of curly kale, some gouda goat cheese, and plenty of dried spaghetti.
I’m not sure when I first encountered the combination of kale and spaghetti. I just know that this has been an occasional go to meal over the past ten years. I especially like the kick the red pepper flakes provide, and really wonder what it might be like to add pine nuts to this – I’ll probably try that next.
Spaghetti and Kale
Serves Two
1 bunch curly kale
½ package dried spaghetti
1 tablespoon white wine
2 tablespoons olive oil
½ teaspoon salt
¼ - ½ teaspoon dried red pepper flakes
¼ cup shredded parmesan, asiago, or other hard cheese
Wash and de-stem the kale. Fill a saucepot about half way with water and put it on high heat. Bring to a boil and cook the spaghetti according to directions, reducing the cooking time by a minute if you are going to reheat this for lunch.
In the meantime, heat the olive oil in a non-stick pan. Add the kale, the white wine, the salt and the dried red pepper flakes and sauté until the kale is wilted.
Drain the spaghetti and combine with the kale. This hangs out well in the fridge for reheating the next day for lunch.
