Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar
By America's Test KitchenPublished on September 13, 2011
Time
50 minutes
Yield
Serves 4 to 6 (Makes enough for 1 lb of pasta)
Ingredients
½ cup olive oil 1 medium onion, minced1 medium bulb fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced2 tablespoons balsamic vinegar 1 pound spaghetti ¾ pound kale (or other bitter greens), washed thoroughly and chopped coarsely¼ cup grated Parmesan cheese, plus more for passing
Before You Begin
The natural sweetness of fennel makes it a good partner for bitter greens like kale, mustard, turnip, or beet. Flowering kale adds color as well as earthy flavor.
Instructions
- Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
- Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Time
50 minutesYield
Serves 4 to 6 (Makes enough for 1 lb of pasta)Ingredients
½ cup olive oil
1 medium onion, minced
1 medium bulb fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced
2 tablespoons balsamic vinegar
1 pound spaghetti
¾ pound kale (or other bitter greens), washed thoroughly and chopped coarsely
¼ cup grated Parmesan cheese, plus more for passing
Ingredients
½ cup olive oil
1 medium onion, minced
1 medium bulb fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced
2 tablespoons balsamic vinegar
1 pound spaghetti
¾ pound kale (or other bitter greens), washed thoroughly and chopped coarsely
¼ cup grated Parmesan cheese, plus more for passing
Ingredients
½ cup olive oil
1 medium onion, minced
1 medium bulb fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced
2 tablespoons balsamic vinegar
1 pound spaghetti
¾ pound kale (or other bitter greens), washed thoroughly and chopped coarsely
¼ cup grated Parmesan cheese, plus more for passing
Before You Begin
The natural sweetness of fennel makes it a good partner for bitter greens like kale, mustard, turnip, or beet. Flowering kale adds color as well as earthy flavor.
Instructions
- Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
- Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments