Braised Lacinato Kale and Linguine

We grow lacinato kale in our garden and there is enough now to harvest some of the leaves. Lacinato is a variety of kale with a long tradition in Italian cuisine. It's also called dinosaur kale or black kale. The plant has large dark blue-green leaves with a bumpy embossed texture. Like most greens the flavor is slightly bitter but lacinato kale is sweeter with a delicate earthy taste. It is commonly used in soups or braised with garlic and served as a side dish. We decided to mix it in with linguine and have homemade hot Italian sausage on the side. This along with a bowl of cubed melon makes a really nice spring dinner.

Ingredients

About 1 pound lacinato kale, large center ribs and stems removed, cut crosswise into 1/2-inch slices

3 tablespoons olive oil, divided

1 medium onion, finely chopped

3 garlic cloves, thinly sliced

1/2 pound linguine

Zest of one lemon

2 teaspoons fresh lemon juice
Salt and pepper

Freshly grated pecorino cheese

Directions

Heat 2 tablespoons of olive oil in heavy large skillet over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally for about 6 minutes. 

Add the garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. 

Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 10 minutes.

Meanwhile, cook the linguine in a pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. 

Add cooked linguine to the kale mixture in the skillet. 

Add lemon juice, lemon zest and 2 tablespoons reserved pasta water, toss to combine, adding more liquid by tablespoonfuls if dry. 

Serve in pasta bowls with a side of Italian sausage, dress with a drizzle of olive oil and sprinkle with grated pecorino cheese.