Spaghetti with braised kale from Bon Appétit Magazine, October 2009 (page 75) by Molly Wizenberg

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Notes about this recipe

  • GiselleMarie on August 02, 2019

    I had some organic red kale that was too bitter for a salad, so I braised it this way, which tempered the bitterness nicely. I had a huge bowl of cooked macaroni I was trying to use, so I stirred some into the kale-onion-garlic mixture and added some chicken broth to it too because I ddn’t have the pasta water called for in the recipe. Very good!

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