Linguine with Kale & Caramelized Onions

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for finishing
• 2 red onions, thinly sliced
• 2 cloves garlic, minced
• 1 box whole wheat linguine
• 1 bunch kale, tough rib removed and leaves thinly sliced (I used Tuscan kale here)
• 8 ounces fresh mozzarella, torn into bite-size pieces
• 1/4 cup chopped almonds or pine nuts
• sea salt and freshly ground black pepper

Instructions

1. Warm olive oil in a large skillet over medium and add onions. Sauté for 10 minutes, then add 1 teaspoon salt and minced garlic, lower heat to medium-low, and cook for 20 more minutes until onions are caramelized. If pan gets dry, add a tablespoon or two of water.
2. Meanwhile, bring a large pot of water to a boil, add a liberal dose of salt, and cook linguine according to package instructions, until al dente. Drain pasta and return to pot.
3. Stir kale into onions, cover, and cook for 5 - 7 minutes until tender. Add mixture to pasta along with half the mozzarella, and toss well. Drizzle with extra-virgin olive oil, and season to taste with salt and pepper.
4. Divide among 4 bowls and top with remaining mozzarella and almonds; serve immediately.