One-Pot Kale & Fennel Pasta

Serves 4.

1 bulb Red Dog fennel
1 bunch Red Dog lacinato kale
3 tablespoons olive oil
2 medium garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
3 cups vegetable or chicken broth, plus more as needed
1/2 pound spiral pasta like gemelli, celentani, or fusilli
Freshly grated Parmesan or Pecorino cheese for garnish

Lop the fronds off the fennel bulb and reserve to chop for garnish. Slice the bulb into rounds no more than 1/4 inch thick, discarding the tough core end.

De-stem the kale and tear the leaves into bite-sized pieces.

Heat the olive oil in a large, heavy-bottomed sauté pan or Dutch oven over medium heat until shimmering. Add the fennel slices, garlic, pepper flakes, and salt to the oil and toss to coat. Cook, stirring occasionally, for about 10 minutes until the fennel starts to soften and brown.

Add the kale to the pan and stir frequently for a few minutes until the leaves turn bright green and wilt slightly.

Add the broth and cover the pan until the liquid comes to a simmer.

Uncover and stir in the pasta. Cook, stirring frequently, until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes. If the pasta absorbs most of the broth before it’s done, add more broth or water as needed.

Top with fennel fronds and serve with grated cheese, if desired.