2-3large buncheskaleabout 2 pounds, stems removed and chopped
1candiced tomatoes in their juices(14 ounces)
2/3cupdry white winesuch as Pinot Grigio
1/2teaspooncrushed red pepper flakesreduce to 1/4 teaspoon if sensitive to spice
1/4teaspoonkosher saltplus additional to taste
1/2cupfreshly grated Parmesan cheese
Heat a small, dry skillet with a thick bottom over medium-low. Once hot, add the walnuts, and toast them, stirring often, until golden brown and fragrant, about 5 minutes (alternatively, you can toast them in a 300 degree F oven or toaster oven for 10 minutes, stirring twice). Set aside.
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, toss with a bit of olive oil to prevent sticking, then set aside.
Meanwhile, heat the 1 1/2 tablespoons olive oil in a large deep skillet over medium-high. Once the oil is hot and shimmering, add the sliced onions and sauté until tender, about 8 to 10 minutes, stirring frequently. Add the kale and sauté for 4-5 minutes until it wilts. If it does not fit in the pot all at once, add by gradual handfuls, stir and allow it to wilt down, then add more. Once all of the kale is added and has softened a bit, add the garlic and cook for 30 seconds. Stir in the tomatoes in their juices, wine, red pepper flakes, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and let simmer, stirring occasionally, until the kale is soft and the tomatoes break down; about 3-5 minutes. Remove lid and let any excess liquid cook off a bit so that the pasta isn’t too watery.
Add the cooked pasta to the skillet and stir to coat. Serve warm, topped with toasted walnuts and Parmesan.
TO STORE: Place leftover pasta in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently rewarm pasta in a large skillet over medium-low heat until hot. You can also reheat this dish in the microwave.