Whole-Wheat Spaghetti with Gorgonzola and Escarole

Whole-Wheat Spaghetti with Gorgonzola and Escarole (Adapted from Everyday Food)

2 12 ounce heads of escarole
8 ounces whole-wheat spaghetti
3 tablespoons butter, divided
3/4 cup thinly sliced onion
salt and fresh ground black pepper
2 garlic cloves, minced
4 ounces Gorgonzola cheese

Trim the ends from the escarole and cut it crosswise into bite-sized pieces - wash well and set in aside in a colander to drain, do not spin dry as you want some water clinging to the pieces.

In a large pot of boiling salted water, add pasta and cook until al dente - drain and return to the pot (with the heat turned off).

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high. Add onion - season with salt and pepper. Cook, stirring, until onion softens and begins to turn golden, about 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add as much escarole that will fit in the skillet - season with salt and pepper. Cook, tossing frequently, adding the rest of the escarole as room becomes available. Cook until the escarole is tender, about 2 to 3 mintues.

Add remaining tablespoon of butter and hot escarole, along with any juices in the pan, to the pasta in the pot - season to taste with salt and pepper abd toss well. Serve with Gorgonzola sprinkled over each serving.

Makes about 4 servings.

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