These can either work as a side dish or a sauce for pasta. Our preference is to use the more tender Swiss chard and spinach for tossing with pasta, but all will work.
Serves 4
Ingredients:
2 bunches Swiss chard, 1 ½ bunches kale, 3 bunches spinach, or a mixture
2-3 tablespoons extra virgin olive oil
1 tablespoon garlic (or more, to taste), minced
Red pepper flakes
Salt
½ cup parmigiano-reggiano
2-3 tablespoons extra virgin olive oil
1 lb. pasta
Process:
- If using kale: removes leaves from the stalks. Discard stalks. Rinse and dry leaves. Coarsely chop. If using Swiss chard: remove leaves from the stalks (reserve stalks for another purpose), rinse and dry the leaves. Coarsely chop. If using spinach: soak in several changes of water until water is free of sediment. Dry. If using a mixture of greens, follow the directions above, and keep the greens separate from one another.
- Add oil, garlic, and a pinch of red pepper flakes to a large pan, and set over medium heat. Cook until garlic is a pale gold.
- Directions for a mixture of all three greens (adjust according to what you have): add kale, increase heat to medium high, and stir to incorporate. Add ½ cup of water to pan, stir, and cook 2-3 minutes until kale is fully wilted. Add Swiss chard, and continue to cook for 2-3 minutes. Add spinach, and continue to cook for 2-3 minutes. Remove from heat when all greens are tender. Add salt to taste, and serve.
- If tossing with pasta: add cooked, drained pasta to a large bowl. Immediately add ¼ cup of the cheese, and toss rapidly and thoroughly, coating all the pasta with the melting cheese. Add the cooked greens, the rest of the cheese, and toss again to combine. Add 2 tablespoons oil (more if necessary), and toss to coat. Serve immediately.
Note: You will only need water in the pan if cooking kale.
Pair it with: