The Recipe

Tuscan Kale with Orecchiette

Name: Tuscan Kale with Orecchiette
Prep time: 25 min
Total time: 35 min
Yield: servings:4
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium red onion, cut into 1/4-inch-thick slices; 1/4 teaspoon red-pepper flakes, plus more for serving; 1 teaspoon sugar; 2 tablespoons red-wine vinegar; Coarse salt; 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups); 12 ounces orecchiette; 2 tablespoons unsalted butter; 1/2 cup grated Pecorino-Romano cheese; Freshly grated nutmeg; 2 ounces semisoft goat cheese (such as Le Chevrot), for serving

COOK TIME : a few secondsPREP TIME : 25 minutes

From Martha Stewart

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Ingredients

DESCRIPTION

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).The deep savoriness of tuscan kale, a backyard-garden staple in northern Italy, makes a superb foundation for soups, sides, and vegetarian mains. In this deceptively

INGREDIENTS

3 tablespoons extra-virgin olive oil, divided
1 medium red onion, cut into 1/4-inch-thick slices
1/4 teaspoon red-pepper flakes, plus more for serving
1 teaspoon sugar
2 tablespoons red-wine vinegar
Coarse salt
1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups)
12 ounces orecchiette
2 tablespoons unsalted butter
1/2 cup grated Pecorino-Romano cheese
Freshly grated nutmeg
2 ounces semisoft goat cheese (such as Le Chevrot), for serving