• prep: 25 min
• cook: 0 hr
• total: 25 min

servings:

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).The deep savoriness of tuscan kale, a backyard-garden staple in northern Italy, makes a superb foundation for soups, sides, and vegetarian mains. In this deceptively simple dish (the onions are essentially quick-pickled right in the pan), the orecchiette is practically treated as a condiment. As soon as you sit at the table, stir a few slices of semisoft goat cheese into the hot greens and pasta until they soften. You'll think to yourself, I could live on this stuff.

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium red onion, cut into 1/4-inch-thick slices
• 1/4 teaspoon red-pepper flakes, plus more for serving
• 1 teaspoon sugar
• 2 tablespoons red-wine vinegar
• Coarse salt
• 1 pound tuscan kale, stems removed and leaves torn into 3-inch pieces (about 10 cups)
• 12 ounces orecchiette
• 2 tablespoons unsalted butter
• 1/2 cup grated Pecorino-Romano cheese
• Freshly grated nutmeg
• 2 ounces semisoft goat cheese (such as Le Chevrot), for serving

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