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Ingredients for 4 -6  servings:


1 bunch kale

3 tablespoons olive oil

1 red onion, peeled and thinly sliced

2 cloves garlic, thinly sliced

1 tablespoon red wine vinegar

1/2 teaspoon sea salt

1 pound linguine

freshly grated pecorino romano, optional




Heat 4 quarts water in a pasta pot.


Tear the leaves off the stems of kale.  Rinse them well but do not spin dry.  Leave the kale in coarsely torn pieces.


Heat the oil in a heavy skillet.  Slowly saute the red onion slices until they are quite soft.  Stir in the garlic for 30 seconds, then the kale followed by the salt.  Cover the pan and cook over low heat until the kale is tender, 5-15 minutes.  Season at the end with the vinegar and more salt to taste.


Meanwhile toss 1 tablespoon salt into the pasta water and cook the linguine until just tender.


Turn the pasta out into a serving dish with a ladle of pasta water.  Fold in the kale mixture.  Serve with cheese as desired.