Kale Carbonara

I've got a busy day today.  Three auditions in three different parts of the city all spaced about 2 hours apart, just short enough to not make the drive home worth it, but long enough to give me time to kill.  Then on tuesday nights I play volleyball, so I'll have to go straight there.  We went out to dinner last night with the hubs' friend from out of town. (Scallop burrito from Senor Fish-holla!) We also went out to eat all this past weekend.  I hate the idea of eating out so often, so although I would usually just tell hubs that he was on his own for dinner tonight, I made a quick and semi-healthy dinner instead. He can heat it up when he gets home.


Kale Carbonara

Start boiling a large heavy pot of salted water.  While waiting for that to come up to temperature, chop up four slices of bacon into small pieces and brown them in a skillet.  Finely dice a small onion and add it to the pan once most of the fat has been rendered but before the bacon is too dark.  Once the onion is translucent, turn the heat to low.  Chiffonade a big bunch of kale (or chard or spinach or any leafy green that can stand up to boiling water).  When the water begins to boil, throw in the greens and pasta.  I used brown rice fusilli, but any pasta works.  Boil until al dente.  While waiting, lightly beat two eggs in in a small bowl and shred a bunch of parmesean. (I used pre grated--about half a cup--I ain't ashamed!)  Reserve a cup of the pasta water and drain the pot.  Immediately throw everything back into the pot. I take about half of the pasta water and mix it with the eggs and then stirring the pasta and greens vigorously, pour the egg mixture into the pasta.  The heat of the noodles and the residual heat of the pot should cook the eggs and turn it into a creamy sauce.  Throw in the cheese and the bacon and onion.  Stir and there you have a really quick one pot meal that even a husband that hates to cook can easily heat up while you are on the court digging a ball.