Name: Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar
Total time: 50 min
Ingredients: 1/2 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; 3/4 pound kale (or other bitter greens), washed thoroughly and chopped coarsely; 1/4 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.