10-Shallot Spaghetti with Kale


  • 2 tablespoons EVOO
  • 4 tablespoons (½ stick) butter, cut into small pieces
  • 10 large shallots, halved lengthwise and thinly sliced crosswise
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh thyme leaves
  • Salt and pepper
  • 1 pound spaghetti, preferably farro or whole wheat
  • + 3 more ingredients
    • 1 bunch lacinato kale (aka Tuscan, black, or dinosaur kale), stemmed and thinly sliced
    • ½ cup grated pecorino-romano or parmigiano-reggiano cheese
    • ¼- ½ cup chopped flat-leaf parsley

1. Bring a large pot of water to a boil. 2. In a large skillet, heat the EVOO, two turns of the pan, over medium. Melt the butter into the oil. Add the shallots, garlic and thyme; season with salt and pepper. Cook, stirring frequently, until light-caramel color, 15 to 20 minutes. 3. Salt the bo...

View full recipe at SpringPad


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