Kale Orecchiette with Gorgonzola

Ingredients

• 600 g kale
• Salt
• 400 g whole wheat orecchiette pasta
• 1 Garlic clove
• 1 small onion
• 2 tbsp olive oil
• Pepper
• 125 g Gorgonzola cheese

Instructions

1. 1.

   Wash, dry, and cut the kale into about 1 cm wide strips. Boil in salted water for approximately 10 minutes, drain, rinse with cold water, and let it drip.

2. 2.

   Cook the pasta according to package instructions until al dente, then drain and set aside.

3. 3.

   Peel and finely chop the garlic and onion. Heat olive oil in a large pan over medium heat, sauté the garlic and onions until translucent. Add the kale and stir occasionally until the liquid evaporates. Season with salt and pepper, mix in the pasta, and scatter Gorgonzola pieces on top. Serve immediately.