Pasta with Caramelized Onions and Kale in Blue Cheese Sauce

This recipe came from the blog Blazing Hot Wok. Serves 3

1 large onion, sliced
1 bunch kale, stems removed and roughly chopped
2/3 cup cream
4 oz of blue cheese, plus some for crumbling on top
a little milk, if necessary
1/2 lbs pasta like spaghetti, linguine or fettuccine
Salt and pepper to taste

1 cup pecans or walnuts , toasted on a pan or under a broiler for about 5 minutes and lightly crushed (optional, but will add another delicious layer to the dish)

Start by caramelizing the onions in a large pan with a little olive oil. When they are just about done (about 20 minutes or so), add the kale and sauté until wilted. Remove to a bowl and keep warm.

Once your onions are going, put on your pasta water. You’ll want to cook the pasta at least 2 to 3 minutes less than the package directions, since they will get additional time in the sauce.

In the same pan you used for the onions, add the cream and cheese. Once the cheese is melted, add the onions and kale back in and mix well. Turn off the heat until the pasta is ready. Don’t worry if the sauce seems thin. It will thicken up once you turn the pasta in it.

Once you are ready to dump the drained pasta in, put the pan back on the heat and mix everything together. The pasta will finish cooking and absorb some of the liquid and at the same time, the sauce will thicken. If it gets too thick or dry, add a little milk to loosen it. Season with salt and pepper to taste. Serve immediately, topping each serving with some of the crushed pecans and crumbled blue cheese.