2 bunches of kale, leaves ripped off the stems and ripped/cut into small pieces
extra virgin olive oil
1 red onion, chopped
5 cloves of garlic, minced (original recipe called for 8, I used what I had)
~10 sun-dried tomatoes packed in oil, sliced (I had some leftover from a previous recipe)
1/2 pound pasta (I used ditalini)
~1 cup vegetable broth
2 teaspoons fresh lemon juice
Finely grated Parmesan cheese
salt and pepper to taste
Rinse and drain kale.
Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add garlic and onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add the sun-dried tomatoes, sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes. Add kale, a little more olive oil, and about half of the vegetable broth and toss until the kale is wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding broth as required.
Meanwhile, cook pasta al dente in medium pot of boiling salted water. Drain, reserving 1/4 cup cooking liquid. Add cooked pasta to kale mixture in pot. Add lemon juice and ~2 tablespoons broth or reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle spaghetti with grated Parmesan cheese and serve.
This dish turned out pretty tasty, though I don't think it requires the pasta. I think it would be equally good served with (but not tossed with) rice. I also think I'd add some white beans to add protein, so it's a complete meal. I'll definitely be making this one again.