Greens, greens, greens

This week, my rapini, (all mixed types) was used up in one meal. Granted the meal lasted us several meals with leftovers. So, many of you have asked me what I did with all those bitter greens this week. This is what I did. I have adapted this recipe to suit the amount of greens I had. I also increased the red pepper flakes.

Rose’s Pasta with Winter Greens
1 pound winter greens (chard, kale or rapini)
2 small Meyer lemons
6 TBS olive oil
6 large cloves of garlic, thinly sliced
1 tsp red pepper flakes
8 C water
2 tsp kosher salt
1 pound penne rigate
3 oz parmesan cheese grated

Chop up the greens into 1 inch strips (or bite sized) pieces. Juice one lemon, cut the other into wedges and set aside.

Add oil to a wide bottom 12 inch saucepan with sides at least 6 inches high. Tip pan so oil collects along one edge. Add garlic and cook gently over low heat until deep golden, about 4 minutes. Add pepper flakes, 8 cups of water and salt. Bring to a boil.

Add the pasta and stems and stalks of greens to boiling water. Boil over high heat for 7 minutes, stirring for the first few. Add leaves of greens and boil for another 7 minutes, stirring to keep pasta and greens submerged until the liquid evaporates. Remove from heat and stir in half the cheese and lemon juice stirring constantly.

Divide pasta, greens and cooking liquid into serving bowls. Garnish with a wedge of lemon and a drizzle of olive oil.