A quick note: I love porcini mushrooms because they add the heft of meat to a vegetarian dish. And D actually did ask tonight, "what kind of meat is this?"
- 1 bunch lacinto kale, chiffonaded
- 1 C dried porcini mushrooms
- 1 onion, peeled and diced
- olive oil
- fleur de sel
- 1 T freshly squeezed lemon juice
Reconstitute your dried mushrooms according to the package. I just soaked mine in hot water for 30 minutes. Reserve the soaking liquid and and use it in your pasta-cooking water. Chop the mushrooms.
Cook the pasta in the mushroom water and more, if needed.
In a large flat bottom pan cook saute the onions in a splash of olive oil until softened and translucent. Add in the kale and mushrooms. Cook till the kale is slightly wilted and the mushrooms lightly seared.
Drain the cooked pasta and turn it into the cooked kale. Toss with olive oil and lemon juice. Season with salt.