10-Shallot Spaghetti with Kale

By á-2015

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter, cut into small pieces
• 10 large shallots, halved and thinly sliced
• 4 cloves garlic, thinly sliced
• Salt and pepper
• 2 tablespoons fresh thyme, chopped
• 1 pound farro or whole wheat spaghetti
• 1 bundle cavolo nero (also known as flat or black kale), stemmed and thinly sliced
• Grated Pecorino cheese
• Chopped toasted hazelnuts
• Flat leaf parsley, for garnish

Details

Adapted from rachaelray.com

Preparation

Step 1

Bring a large pot of water to a boil.

Heat a large skillet over medium heat with the olive oil, two turns of the pan. Melt the butter in the olive oil and add the shallots and garlic; season with salt, pepper and thyme. Cook until light caramel in color, 15-20 minutes, stirring frequently.

Salt the boiling water. Cook the pasta to al dente, adding the kale for the last 4 minutes of cook time. Add 1 cup of the starchy cooking water to the shallots and garlic. Drain the pasta and kale and toss with the shallots. Adjust the salt and pepper, toss in a couple handfuls of cheese and serve the pasta garnished with nuts and parsley.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit