Oh Kale!

With the season slowly changing from summer into fall (and back into summer for us Californians), I've been craving leafy greens and hearty root vegetables. When I saw this recipe for Pasta with Black Kale, Caramelized Onions, and Parsnips in this month's Cooking Light, I knew I had to make. And, I'm sure glad I did. We added some baked savory tofu to the pasta for some extra protein and used regular kale instead of the black kale, but I can't imagine that this pasta could get any better.


Pasta with Black Kale, Caramelized Onions, and Parsnip (Cooking Light, October 2010)

2 Tbs. extra-virgin olive oil, divided
3 cups (1/3-inch) diagonally cut parsnip (about 1 lbs.)
2 1/2 cups sliced onion (about 1 large)
1 Tbs. chopped fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
8 cups trimmed chopped black kale (about 3 bunches)
1/2 cup organic vegetable broth
8 oz. uncooked penne pasta
1/2 cup (2-oz.) shaved Parmigiano-Reggiano cheese, divided
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

1. Heat 1 Tbs. oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
2. Heat remaining 1 Tbs. oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 tsp. salt, and 1/2 tsp. black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.