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    • 1 Red onion, cut into 1/4-inch-thick slices, medium
    • 1 lb Tuscan kale

    Pasta & Grains

    • 12 oz Orecchiette

    Baking & Spices

    • 1 Nutmeg
    • 1/4 tsp Red-pepper flakes
    • 1 Salt, Coarse
    • 1 tsp Sugar

    Oils & Vinegars

    • 3 tbsp Olive oil, extra-virgin
    • 2 tbsp Red-wine vinegar


    • 2 tbsp Butter, unsalted
    • 1/2 cup Pecorino-romano cheese, grated
    • 2 oz Semisoft goat cheese

    Tuscan Kale with Orecchiette Recipe



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