Spaghetti With Braised Kale

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Bon Appetit
Nutrition per serving    (USDA % daily values)


I made this with a batch of rice spaghetti (gluten free) and a batch of wheat spaghetti. We prepped it in a big bowl, to mix per serving, and then added Pecorino-Romano (dairy free) to top it. My daughter says, "This is the best recipe EVER." Pretty much says it all. *The only change I'd make is to make a double-batch. We finished off the kale mixture between 2-adults and a 7 yr old and could have used less pasta and probably double the kale-mixture.
7ce880730d01   •  20 Mar   •  Report
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Ingredients for 4 servings

1 pound lacinato kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices

3 tablespoons olive oil, divided

1 medium onion, finely chopped (about 1 1/2 cups)

8 large garlic cloves, thinly sliced

1/2 pound spaghetti

2 teaspoons fresh lemon juice

Finely grated Parmesan cheese

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