I was excited to find a local farmer who grew tuscan kale (aka black kale, dinosaur kale, lacinato kale, etc).  Unlike the kale you find in the grocery store, its leaves don't curl up like crazy at the ends.  This kale reminds me more of swiss chard. I'll put in a shameless plug for this local farmer, check out this page for Red Hill Farm's produce and other information.  If you're looking for quality Italian produce, this is your guy. 

So back to the kale.  I was excited to find it locally so that I could try this spaghetti with braised kale, a recipe I've had marked for a couple years.  This recipe takes some prep work, as does nearly anything that utilizes leafy greens, but is fairly simple and quick once everything gets going.  While I'm not sure that I did the best job of braising the kale, the dish still had a great taste and both Drew and I agreed that we'd like it again.  The garlic and lemon nicely complement the kale and everything comes together for a lovely, "light" meal.  I say light because for some reason it doesn't seem heavy but it's pasta so it has to be heavy, right?  Sigh.  Either way, it's darn good, and I enjoyed it in the heat of summer, but am sure it's warming on a cold evening too. 



If you're not scared of leafy greens, try this, and if you're like Molly Wizenberg was, a skeptic, try this too.  You may find a new favorite dish. 

Spaghetti With Braise Kale
from Molly Wizenberg and Bon Appetit, October 2009

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