The slowly sautéd vegetables are surprisingly sweet and the tangy salt from the cheese is a nice compliment. To make this as a vegan dish eliminate the butter and cheese and increase the salt by 1/8-1/4 teaspoon.
7-8 (3/4 cup) shallots; thinly sliced
9 (2 1/2 cups) salad turnips; thinly sliced
1 large bunch (12 cups) kale; stem removed and coarsely chopped
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoon salt
dash fresh ground black pepper
1 cup Pecorino Romano cheese; shredded
3/4 lb (12 oz) pasta (I used whole wheat penne for Xav and brown rice fusilli for myself)
Put water on for pasta. Melt butter and olive oil together in a large skillet or wide bottom stock pot over medium heat. Add shallots, stirring occasionally and sauté until golden, about 10 minutes. Add turnips and kale and cover, stirring occasionally for 10 minutes. Reduce heat to low and leave covered. Finish with salt, pepper and cheese stir and serve over pasta.