Chick Farm Recipe Collection
Pasta with Kale, Carmelized Onions,
2 tbs olive oil, divided
3 cups parsnips (about 1 lb), sliced diagonally or julienned
1 large onion, sliced
1 tbs chopped fresh thyme
4 cloves garlic, minced
1/2 cup dry white wine
8 cups trimmed chopped kale (about 2 bunches)
1/2 cup organic vegetable broth
8 oz uncooked penne pasta
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp freshly grated black pepper
Heat 1 tbs oil in a large skillet over medium heat. Add parsnips and cook for 12 minutes or until tender and browned, stirring occasionally. Place parsnips in a bowl and keep them warm.
Heat remaining 1 tbs oil in skillet over medium-low heat. Add the onion and cook for 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook for two minutes, stirring occasionally. Add wine; cook for 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 10-20 minutes or until kale is tender. Uncover and cook for 4 more minutes, stirring occasionally.
Cook pasta according to package directions, omitting salt and fat. Drain pasta, 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 pepper; heat through. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.
Yields: 6 Servings
Maine Organic Farmer & Gardener, December 2013 – February 2014