Name: Linguini with Caramelized Onion, Mushrooms, Kale, Parsley & Parmesan
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 3 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 3 bunches kale; 425 g linguine pasta; 170 g Parmesan cheese; 3 medium yellow onions; balsamic vinegar; crushed red pepper; extra virgin olive oil; salt

Linguini with Caramelized Onion, Mushrooms, Kale, Parsley & ParmesanLinguini with Caramelized Onion, Mushrooms, Kale, Parsley & Parmesan — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

3 cloves garlic

1 small bunch Italian (flat-leaf) parsley

3 bunches kale

425 g linguine pasta

170 g Parmesan cheese

3 medium yellow onions

balsamic vinegar

crushed red pepper

extra virgin olive oil

salt

Instructions

Peel, halve, and slice onions crosswise into thin half-moons.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until soft and starting to brown, about 10 minutes.

Meanwhile, fill another large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve 1 cup of pasta cooking water before draining.)

While the pasta is cooking, wash and dry the fresh produce.

Thinly slice mushrooms.

When the onions are browned, add more oil, mushrooms, and salt to the pot. Continue to cook, stirring occasionally, until mushrooms are soft and onions are caramelized, 8-10 minutes.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Place in a large bowl.

Shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add half of the parsley to the bowl with the kale. (Set remaining parsley aside for serving.)

Peel and thinly slice garlic. Add to the bowl.

When the onions are caramelized, add kale, parsley, and garlic to the pot in handfuls, waiting for kale to wilt slightly before adding the next handful. Cook, stirring occasionally, until the kale is tender, 3-4 minutes.

Meanwhile, finely grate Parmesan.

When the kale is tender, add drained pasta, reserved pasta water, half of the Parmesan, vinegar, and crushed red pepper to the pot. Continue to cook, tossing frequently, until heated through, 3-4 minutes. Remove from heat. (Reserve remaining Parmesan for serving.)

To serve, divide pasta between plates or bowls; top with reserved Parmesan and parsley. Enjoy!

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