SERVES 4 to 6
TOTAL TIME: 45 minutes
Do not dry the kale completely after washing; a little extra water clinging to the leaves will help them wilt when cooking in step 2. See the photos that follow the recipe.
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8 |
slices bacon, cut into ½-inch pieces |
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3 |
onions, halved and sliced thin |
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Salt and pepper |
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4 |
garlic cloves, minced |
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1 |
pound kale, stemmed and chopped into 1-inch pieces |
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1 |
pound gemelli |
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2 |
ounces Parmesan cheese, grated (1 cup), plus extra for serving |
1. Bring 4 quarts water to boil in large pot for pasta. Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, about 5 minutes; transfer to paper towel–lined plate. Add onions and ½ teaspoon salt to fat left in pan, cover, and cook over medium-high heat until soft, about 5 minutes. Remove lid and continue to cook onions, stirring often, until lightly browned, about 10 minutes.
2. Stir in garlic and cook until fragrant, about 30 seconds. Stir in half of kale and cook until it begins to wilt, about 2 minutes. Add remaining kale and 1½ cups of boiling pasta cooking water (skillet will be very full). Cover and simmer, tossing occasionally, until kale is tender, about 15 minutes.
3. Meanwhile, add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add kale mixture, bacon, and Parmesan and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve with extra Parmesan.