PASTA WITH COOKED GREENS

SERVES 4

This is easy and healthy. You could use any kind of frozen greens such as turnip, spinach or collard. Made too much? Check out the Chicken Soup with Pasta and Greens recipe on my Great Ideas with Leftovers page.

INGREDIENTS

1/4-cup olive oil

6-10 large cloves of garlic, minced (or to taste)

2 16-ounces packages frozen chopped turnip greens

3/4-cup water (more if needed)

1/4-cup dry white wine (optional)

Salt and freshly ground black pepper to taste

1-pound pasta, such as shells, ziti, rigatoni or other medium shape

Freshly grated Parmesan or Romano cheese

Heat olive oil in large sauté pan over medium heat. Add garlic and sauté about one minute, being careful not to brown. Add frozen greens, water and wine. Raise heat to high until liquid is boiling. Add salt and pepper. Reduce heat to medium-low. Cover and cook until greens are tender, about 30 minutes, adding more liquid as needed.

Meanwhile, cook pasta according to package directions for al dente.

When greens and pasta are done, drain the pasta, leaving a little of the pasta liquid. Add to the greens. Stir thoroughly over warm burner. Let sit for 5 minutes to allow flavors to blend. Serve, passing grated cheese.

Note: Occasionally I add about 3 or 4 anchovy filets to the garlic, just before adding the greens.

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