1 fennel bulb sliced thinly-stalks saved for stock, fronds chopped and reserved shopping list
1 onion. in thin half moons
1 bunch of kale, parboiled, stems removed
1/8 -1/4 tsp red pepper flakes
1 cup of water or chicken/veggie broth
1/4 cup parmesan, finely grated
1 pound spaghetti, boiled al dente while making sauce, so it is all done at the same time
Cook fennel and onion in the olive oil slowly, until tender and beginning to brown.
Add kale and cook about 5 minutes, sprinkling with salt, pepper and pepper flakes.
Add cup of the hot pasta water or broth, the balsamic vinegar to taste, and stir in the cheese.
Drain pasta, add to sauce and mix.
Sprinkle with fennel fronds, and serve, with additional cheese if you wish, and extra grind pepper.