Favorite Recipe

Found the most beautiful young Kale leaves at the Community Market this morning. Our first trip to that market since last Fall.

So I made Molly Katzen's 'Pasta with Greens and Feta' for lunch.

....

6 tablespoons Olive Oil
4 cups Onion, chopped
8 cups Kale, packed
Salt, to taste
1 pound Penne Rigate
1 pound Feta Cheese, crumbled
Parmesan Cheese, freshly grated
Black Pepper, freshly ground

.

.

1. Heat the olive oil in a deep skillet. Add the onions and cook for about 10 minutes over medium heat. Put pasta water up to boil.
2. Add chopped greens to the skillet, as it lightly, and stir until the greens begin to wilt. Cover and cook 10 to 15 minutes over medium-low heat.
3. Cook the pasta until al dente. Just as it becomes ready, add the crumbled feta cheese to the sauce. (keep the heat on low as you add the cheese.)
4. When the pasta is done, scoop it out with a strainer and add directly to the greens and cheese. Mix thoroughly.
5. Cook the completed dish just slightly over low heat for a few minutes. Add a small amount of parmesan and a generous amount of black pepper. Serve immediately, on warmed plates.

.

.

.

from 'Still Life With Menu'