Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar

Name: Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar
Yield: Serves 4 to 6 (Makes enough for 1 lb of pasta)
Ingredients: 1/2 cup, olive oil; 1 , medium onion, minced; 1 medium bulb, fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced; 2 tablespoons, balsamic vinegar; 1 pound, spaghetti; 3/4 pound, kale (or other bitter greens), washed thoroughly and chopped coarsely; 1/4 cup, grated Parmesan cheese, plus more for passing

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Appears in Cook's Illustrated March/April 1995

SERVES4 to 6 (Makes enough for 1 lb of pasta)

TIME50 minutes

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