1st Harvest Week <> May 18-24, 1998

note from Debbie: As much as I would love to, I cannot take credit for the selection of this recipe for the farm newsletter. It went in before I started doing the weekly recipe bit for Live Earth Farm. However, I am including it here anyway, as it has been extremely popular among the membership (myself included!). Although the number of people this recipe serves was not specified, I'd guess it serves 4 to 6 based on the quantities of ingredients given.

Pasta with Greens and Feta

6 tbsp. olive oil
4 C chopped onion
7-8 cups (packed) bitter greens (kale, chard, spinach or any combination thereof), coarsely chopped
3/4 - 1 lb. pasta (penne, shells)
1/2 - 3/4 lb. feta cheese, crumbled
pepper, salt and parmesan cheese to taste

Heat olive oil and cook onions over med. heat for 10 minutes. Add greens, stir until greens begin to wilt. Cover and cook 10 to 15 minutes on medium heat. Cook pasta, drain, then add along with feta to the sauteed greens. Mix to combine, season with salt* and pepper to taste, then serve hot accompanied by parmesan cheese.

*the feta is salty already, so you may not need additional salt

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