we love kale, part 2

Yep, it's a slight variation on the kale-ricotta recipe of a month ago.

This time we made a couple changes. We blanched the onion (red onion - we're out of shallots), and then the kale, in the pasta water as it cooked, so both were lightly cooked. Then, drained everything, added olive oil and champagne vinegar (we were also out of lemon), stirred, plated, and added the grated cheese on top. Pretty good. Although I think the lemon was missed in this variation.