Braised Fennel and Kale Sauce with Balsamic Vinegar
NOTE: The
natural sweetness of fennel makes it a good partner for bitter
greens like kale, mustard, turnip, or beet. Flowering purple kale
adds color as well as earthy flavor and should be used if possible.
Serve with spaghetti or linguine.
1/4 cup extra-virgin olive oil
1 medium onion, minced
1 medium fennel bulb (about 1 pound), fronds removed, minced, and reserved (1 tablespoon); stems discarded; and bulb trimmed, halved, cored, and sliced thin
Salt and ground black pepper3/4 pound kale or other bitter greens, stemmed (see figure 25), washed, and chopped coarse
2 tablespoons balsamic vinegar
1/4 cup grated Parmesan cheese, plus more for table
INSTRUCTIONS:
1. Heat oil in large sauté pan or skillet with cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel and cook until golden, about 10 minutes.
2. Add 1/2 cup water and salt and pepper to taste. Stir in kale and cover. Simmer over medium-low heat until fennel is tender and greens are fully cooked, about 10 minutes.
3. Stir in vinegar and simmer to blend flavors, about 1 minute. Adjust seasonings. Toss sauce with pasta and cheese. Garnish servings with reserved minced fronds.