a new way to enjoy kale

...or any other braising green. I did this last night with some simple pan-fried trout and it was delightful. I would highly recommend this with fish.

Ingredients:

1 bunch kale or other green suitable for braising
1 small fennel bulb
1 tbsp butter
1/4 cup chopped dill
1/2 cup white wine
juice & zest of a lemon
1 tbsp maple syrup (or honey)
1/2 cup heavy cream
salt
2 cups cooked rotini pasta

Dice the fennel and roughly chop the greens. Sautée the fennel in the butter until softened, about 10 min. Add the greens, stir around until wilted then add wine, maple syrup, lemon juice and zest. Cover and simmer about 5 min. Add cream and dill, stir, salt to taste. Add pasta and simmer on very very low for about two minutes so that pasta can absorb some of the flavour.

Serve with fish or chicken.