Recommended by CSA members Josie & Kevin Johnson— it calls for spinach, but they say that kale,
arugula, & swiss chard all are tasty substitutions

½ c. olive oil
4 to 6 large onion, thinly sliced (really, it sounds like a lot, but use at least 4)
½ to 1 c. white wine
1 medium bunch arugula or spinach, stemmed & minced
1 c. crumbled feta or blue cheese
¾  to 1lb pasta (Josie & Kevin use whole wheat spirals)
1 c. chopped walnuts
Parmesan cheese

Heat olive oil in a large skillet or sauté pan. Add onions & sauté on medium heat for about 15 minutes. Lower heat, and continue to cook for at least another 10 minutes (you can cook on low heat for up to an hour if you like).  Add white wine, turn heat back up to medium, & simmer uncovered about 15 minutes. At this point the sauce can be set aside until you are ready to cook the pasta.  Turn the heat back on under the sauce when you are ready to cook the pasta. When the onions are hot, add the chopped greens, stir, and cook about 5 minutes. Stir in the crumbled cheese, and turn heat to low while cooking the pasta.  After the cooked pasta is drained, add it to the sauce, and stir briefly in the pan before serving. Sprinkle with walnuts & parmesan.

– The Moosewood Cookbook