Ingredients:
2 teaspoons olive oil
1 onion, sliced and separated into rings
1 shallot, sliced
3 cups kale, stems removed and leaves shredded
1 cup chicken stock or stock of choice
2 cups cooked spaghetti (I like to use brown rice or quinoa spaghetti)
freshly grated cheese of choice (Asiago, Romano, Parmesan…)
Directions:
1. Heat oil in a skillet over medium-high heat then add the oil, onion, shallot, and garlic. Reduce heat to medium and sauté until onion is just wilted, about 5 minutes (be careful not to burn the garlic).
2. Add kale and continue to saute until it wilts and brightens in color a bit, about 1 minute. Then add the stock and cover loosely. Reduce the heat to simmer and cook until most of the stock has evaporated and kale is soft, but still a lively green, about 7 -10 minutes. Stir in the pasta and continue to simmer until heated through, about 1 minute.
3. Serve hot, sprinkled with cheese.
Makes 4 servings