1 lg. bu. Kale, chard, or other greens½ lb. fennel sausage, Italian sausage, or veggie sausage, casings removed 2 Tbsp. olive oil, plus extra for drizzling 1 lg. onion, sliced thin salt freshly-ground pepper pinch of dried chili flakes ¾ lb. fusilli or penne pasta ½ c. grated pecorino or Parmesan cheese

Coarsely chop greens and cook until tender in salted boiling water. Drain well, saving the cooking water to cook the pasta, if desired. Form sausage into small balls. Heat olive oil in heavy-bottomed pan. Add sausage and cook over medium heat until browned & cooked through, about 6-8 mins. Remove sausage and add onion to pan. Saute, tossing now & then, over medium-high heat until onions soften & carmelize a bit. Season with salt, pepper, and chili flakes. Add cooked greens & sausage & cook for a few more mins, tossing & stirring. Taste for salt and adjust as needed. Bring a large pot of salted water to a boil. Add pasta, and cook al dente. Drain & return to the pan. Toss pasta with a bit of salt and olive oil. Place the pasta on a plate with the sauce, drizzle with olive oil & sprinkle with cheese. Serve immediately. Variations: omit sausage and increase amount of olive oil to cook the onions in; instead of cooking the greens in boiling water, add them to the onions with a bit of water & cook until tender.

Adapted from The Art of Simple Food by Alice Waters.