INGREDIENTS

  • 4 onions , sliced
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 (14ounce)can vegetable broth
  • 1 1/2 cups water
  • 2 cups greens (kale, mustard or chard)
  • 2 cups endive or spinach
  • salt and pepper
  • 8 ounces fettuccine pasta , cooked, warm

DIRECTIONS

  1. Cook onions in oil over medium heat in a large skillet 5 minutes; reduce heat to low and stir in sugar.
  2. Cook until onions are golden in color and very soft, about 20 mintues.
  3. Stir in broth and water; heat to boiling.
  4. Reduce heat and simmer, uncovered, until broth is reduced by about 1/3; 10 minutes.
  5. Add greens; simmer, covered, until greens are wilted, 5-7 minutes.
  6. Simmer, uncovered until broth is almost absorbed, 5 minutes.
  7. Season to taste with salt and pepper. Spoon over pasta and serve.