Eat Your Greens Pasta for Two

by Donna Maria Distel

1 small onion diced
1 clove garlic
1 bunch of greens: collards, kale (lacinato is my favorite) or Swiss Chard
1 sweet red pepper (optional)
Salt
Pepper
Fresh lemon juice

Pasta of your choice

When pasta water boils, add 2 servings of your favorite pasta. Meanwhile, in a large skillet, heat 1 – 2 TBS of olive oil. Add onions and cook until they begin to soften, then add sweet pepper if using. Meanwhile, wash greens and cut leaves away from the ribs (discard or even better…compost!) roll and chop. Add garlic (put through a press or mince) and cook 1 - 2 minutes. When garlic is golden, add the greens and squeeze the juice of ½ lemon on the greens. This will both wilt and steam them. Stir until greens wilt to reduce in volume (1 – 2 minutes) but remain bright green. Add salt and pepper to taste, remove from heat and cover if pasta is not ready.

When pasta is cooked to your liking, drain it and add to skillet along with the greens. Stir together adding olive oil and lemon to your taste.

Smoked salmon can be added along with the greens to make this a very hardy dinner., otherwise top with the grated cheese of your choice. For vegan try toasted pine nuts.
This makes a great sauce with ravioli as well. (butternut squash is my favorite)