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Pasta With Greens and Feta

Serves 4-6
Prep time about 35 minutes

2 TBPS olive oil
2 cups chopped onion
7-8 cups greens (any kind, and a mixture is good. For instance, you can use kale, collards, spinach,
chard, beet and turnip greens, escarole, etc)
Salt to taste
¾ to 1 pound short pasta (ie penne, fusilli, shells), preferably multigrain or whole wheat
½ to ¾ pound feta cheese, crumbled
freshly grated parmesan (optional)
freshly ground black pepper (optional)

Wash greens well, destem them, and coarsely chop them. If you are using both slower cooking greens
(like kale, collards, escarole) and quicker cooking ones (spinach, chard), keep them separate.

Heat the olive oil in a deep skillet or dutch oven. Add the onions and sautee them for about 10
minutes. At the same time, put the pasta water on to boil.

Add the chopped greens to the skillet. Add the slow cooking ones first, salt lightly (remember the feta
is salty), and cook until they begin to wilt. Then add the quicker cooking greens. If you're using chard
or Italian spinach, add the stems to the skillet with the slow-cooking greens and add the leaves after a
few minutes. Once all the greens are wilted, cover the skillet and cook over medium-low heat until all
the greens are tender but not soggy, about 6-8 minutes.

Meantime, the pasta water will have come to a boil. As soon as it does, add the pasta and cook per
package directions for “al dente.” The pasta and the greens should be done about the same time.

As soon as the greens are tender, turn the heat under the skill to low and add the crumbled feta. Scoop
the cooked pasta out of the cooking water with a strainer or slotted spoon, holding it briefly over the
cooking pot to drain, and then add it directly to the greens. Mix thoroughly and cook for a minute or
two over low heat, until the feta has melted and coated the pasta.

Serve immediately, passing the parmesan if desired.

Adapted from Molly Katzen's Still Life With Menu, 1988