pasta with kale and beet greens.

so kale is one of those ingredients i have heard of plenty of times and probably even consumed at one point without remembering. i know i have never cooked it, and if i have consumed it, i really couldn't recall what it was like. so, first order of service....let's try cooking kale! based on other ingredients i had at hand in the house and inspiration from the stillman's newsletter this week, pasta with kale and beet greens was born.

pasta with kale and beet greens.

ingredients

2-3 T olive oil

1 onion, finely chopped

about 3-4 cups total greens, coarsely chopped/torn

12-16 oz pasta (penne, rotini, shells, etc)

3/4 c ricotta

1/4 c mozzarella

1 T parmesan

salt and pepper

directions

1. heat the oil over medium heat in a large skillet or wok and saute the onions for 10 minutes.

2. get the pasta going in another pot.

3. add the greens and cook until they wilt (about 3 minutes for beet greens and 8-10 for kale). stir, cover, stir a lil' more, etc.

4. a minute before the pasta is done turn the heat on the greens to low and add the ricotta.

5. drain and add the pasta.

6. mix in the mozzarella and parmesan and top with freshly grated ground pepper and salt if you want it!

beeteedubz, any leafy green could be substituted here, depending on what you have on hand!