This Italian dish, from Lombardy, is made with pizzocheri, an Italian pasta. If you can’t find any, substitute soba noodles or whole wheat fettuccine.

1 T unsalted butter
1 T extra virgin olive oil (or use all butter or all olive oil)
2 c onions, halved lengthwise and thinly sliced
4 fresh sage leaves, cut into thin slivers
salt, to taste
1 bunch kale, about 3/4 lb, washed, stemmed, cut into strips
black pepper, to taste
1/2 c grated Parmesan or Romano cheese
2 oz Gruyere or fontina cheese, diced (1/2 c) or grated
12 oz buckwheat pasta or whole wheat fettucine

1. Begin heating a large pot of water. Meanwhile, melt the butter and/or oil in a large skillet over medium-low heat. Add the onions and sage and cook, stirring often, for a few minutes. Add 1/2 t salt and continue to cook, stirring often, until the onion is tender, five more minutes. Remove from heat.

2. When the water comes to a boil, add a generous spoonful of salt and the kale. Boil for about 5 minutes, until tender but still bright. Using tongs or a slotted spoon, remove kale, shaking off as much water as you can, and add  to the the pan with the onions and sage and stir together. Keep warm over low heat.

3. Bring the water back to the boil, then add the pasta. Cook until al dente or your preference (soba will cook faster than the pizzoccheri or fettucine). Take out 1/2 cup of the cooking liquid and pour into pan with onions and kale. Drain pasta and add to said pan along with the cheeses. Toss and heat through. Serve at once.