Braised Fennel Bitter Greens sauce with Balsamic Vinegar
Summary
| Yield | |
|---|---|
| Source | Cooks Illustrated |
| Prep Time | 45 minutes |
Description
Sweet fennel pairs well with bitter greens to make a great pasta dish.
Ingredients
- 1⁄2 c olive oil
- 1 medium onion, minced
- 1 medium fennel bulb, fronds removed, minced and reserved (i tablespoon); bulb trimmed, halved and thinly sliced
- table salt and ground black pepper
- 1 lb spaghetti
- 3⁄4 lb kale (or other bitter greens such as mustard, beet greens)
- 1⁄4 c grated parmesan cheese, plus more for passing
Instructions
1. Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
3. Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls.