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2 tsp. olive oil
1 onion, sliced and separated into rings
1 shallot, clides
1 clove garlic, crushed
3 c. shredded curly kale
1 c. chicken stock
2 c. cooked spaghetti
Freshly grated Parmesan cheese

Heat a large skillet over medium-high heat. Then add oil, onion, shallot, and garlic. Reduce heat to medium and saute until onion is just wilted, about 5 minutes (be careful not to burn garlic). Add kale and continue to saute until it is moist and has brightened a bit in color, about 1 minute. Then add stock and cover loosely with crumbled foil. Reduce heat to simmer and simmer until most of the stock has evaporated and kale is soft but still a lively green, about 7 to 10 minutes. Stir in paste and continue to simmer until heated through, about 1 minute. Serve hot, sprinkled with Parmesan. Makes 4 servings.