Linguine w/ Kale & Caramelized Onions

by Camille Styles
Linguine w/ Kale & Caramelized Onions


·2 tablespoons extra virgin olive oil, plus more for finishing
·2 onions, thinly sliced
·2 cloves garlic, minced
·1 box whole wheat linguine
·1 bunch Tuscan kale, tough ribs removed and leaves thinly sliced
·8 ounces fresh mozzarella, torn into bite-size pieces
·1/4 cup chopped almonds or pine nuts
·1 teaspoon sea salt, or more to taste
·Freshly ground black pepper, to taste


Heat 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, or until onions are caramelized. If pan gets dry, add a tablespoon of water. Meanwhile, bring a large pot of salted water to a boil, and cook linguine according to package instructions, until al dente. Drain pasta and return to pot. Stir kale into onions, cover, and cook for 5–7 minutes, or until tender. Add mixture to pasta along with half the mozzarella, and toss well. Drizzle with extra-virgin olive oil, and season to taste. Divide among 4 bowls and top with remaining mozzarella and almonds. Serve and enjoy!

Most of the tomatoes never make it out of the box... they were so delicious!

— Louise

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