Spaghetti With Guanciale and Kale
By: Boris Mann
Published: Sunday, March 7, 2010 - 3:45pm

Ingredients




1 tablespoon olive oil
3 cloves garlic, sliced
1 cup diced guanciale
1 onion, chopped
1 teaspoon chili flakes
1 teaspoon black pepper
4 cups chopped kale
juice of 1/2 lemon

cooked spaghetti

Preparation

1 Put olive oil in a large saucepan over high heat and add the sliced garlic - saute for a few minutes 2 Add the guanciale and reduce heat to medium - saute until guanciale beguns to brown 3 Add the chopped onion and spices and cook for a few minutes until onions are soft 4 Add in the kale and mix together, adding in the lemon juice 5 Continue to stir occasionally for about 5 minutes - kale will wilt down a lot 6 Add the cooked and drained spaghetti (freshly made or leftover is fine) and mix thoroughly - spaghetti should be nicely coated with oil and other ingredients 7 Make sure pasta is heated through and evenly mixed, then serve with fresh grated parmesan

About


The kale that I used was called "Purple Boar Kale" - and it was intensely dark purple and very curly. The stalks were also very tough, so be sure to trim them.