1 bunch kale, washed and dried
1 medium onion, peeled and chopped
3 sprigs fresh thyme
1 cup water
1/4 cup cider vinegar
2 tablespoons distilled white vinegar
1 cup boiling water
8 linguini noodles
Remove leafy stem and stalks from the cabbage and seal tightly in the pot. Cut the leafy, stiff ends into 1-inch strips. Drizzle with reserved vinegar.
In a large saucepan combine the water, vinegar, vinegar and boiling water. Bring to a boil, stirring often. Reduce heat, cover, and simmer for 25 minutes.
Remove leafy stem from the cabbage and cut into 4 wedges.
Stir in the kale, thyme, vinegar and cider vinegar. Release mixture from pot so it remains in liquid form until hot.
Cook about 15 minutes, stirring occasionally, until noodles are done. Drain. Reserve noodles from liquid sauce. Remove from sauce and toss with the lettuce.
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