Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Pasta with Kale, Caramelized Onions, and Parsnips

Yield: 6 servings (serving size: 1 2/3 cups) 2  tablespoons  extra-virgin olive oil, divided

3  cups  (1/3-inch) diagonally cut parsnip (about 1 pound)

2 1/2  cups  sliced onion (about 1 large)

1  tablespoon  chopped fresh thyme

4  garlic cloves, chopped

1/2  cup  dry white wine

8  cups  trimmed chopped black kale or regular kale (about 3 bunches)

1/2  cup  vegetable broth

8  ounces  uncooked penne pasta

1/2  cup  (2 ounces) shaved Parmigiano-Reggiano cheese, divided

1/2  teaspoon  salt

1/2  teaspoon  freshly ground black pepper

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.

Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.

Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.

Nutritional Information

Calories: 324
Fat: 8g
Protein: 12g
Carbohydrate: 54.7g