- 1 T
- olive oil
- 1 1⁄2 T
- onions (medium, peeled, sliced into 1/4-inch-thick rings)
- 1 t
- 4 c
- broth (chicken, or water)
- pepper (freshly ground)
- 1 lb
- 1⁄2 lb
- mustard greens (or kale or arugula, washed, with tough ribs removed and leaves torn to pieces)
This pasta dish is hearty, wholesome, and delicious. The onions give the greens rich depth of flavor, so if you're normally put off by greens, this might just change your mind!
Heat oil and butter in a large heavy skillet over medium-high heat. Add the onions to the pan and sprinkle with sugar. Cook, stirring just once or twice, until well browned, 10-12 minutes. Lower the heat to low, and continue to cook, stirring occasionally until very soft and tender, about 10 more minutes.
Transfer the onions to a bowl and set aside. Pour the broth or water into the skillet and bring to a boil over high heat. Cook, scraping the bottom of the pan, for 10 minutes. Season to taste with salt and pepper.
Cook the pasta in plenty of boiling salted water until a bit under-done. Drain. Add the pasta to the skillet, then add the greens. Cook, covered, until the greens are wilted, about 1 minute.
Divide among 4 bowls and serve topped with the reserved onions and serve.