– 2 TBS extra-virgin olive oil
– 1 package whole grain thin spaghetti, cooked al dente according to directions
– 2 large Vidalia onions, thinly sliced
– 2 garlic cloves, minced
– 1 large bunch of organic curly kale, stemmed and shredded
– 1 tsp sea salt
– 1/2 tsp black pepper
– 1/4 teaspoon crushed red pepper flakes
– 1/4 cup dry white wine
– 2 TBS freshly squeezed lemon juice
– 1/4 cup finely grated Parmigiano Reggiano


1. In a large skillet, heat olive oil over medium heat.
2. Add sliced onion and saute over medium heat until they begin to brown slightly, approximately 4-5 minutes.
3. Reduce heat to medium-low and continue to cook onions, stirring occasionally, until onions begin to caramelize, about 10-12 minutes more.
4. Increase heat to medium-high and add garlic, salt, pepper, red pepper flakes and cook about 1 minute more.
5. Add wine to the pan and, scraping up any browned bits, let wine reduce and thicken, approximately 1-2 minutes.
6. Add kale and lemon juice and saute until kale is wilted, stirring to combine (about 1-2 minutes more).
7. Remove from the heat, add Parmigiano Reggiano and prepared pasta, tossing to combine.
8. Transfer immediately to a serving bowl and serve extra Parmigiano Reggiano on the side, if desired.

– recipe adapted from Williams Sonoma “Pasta” cookbook. Photo credit to Williams Sonoma.