Garden Greens – Arugula, Chard, Spinach, Kale, Mustard etc. sliced into 1/2″ ribbons.   2-3 cups per person.
Onions, chives, scallions or leeks, chopped.  1/4 cup per person
Olive Oil.  2 Tablespoons per person
Garlic, chopped. 1 clove per person
Basil or parsley, chopped. 1 Tablespoon per person
Grated rind of 1 lemon (for pasta for 2 or 3. Use 2 lemons for more people)
Grated parmesan cheese.  1/2 cup per person.
Broth – vegetable or chicken or water from cooking the pasta,  1/2 cup per person.
Linguini or other pasta. 1/3 lb per person if this is a main dish.  1/4 lb per person if this is a side or first course.
Salt and pepper to taste

Put the salted water for cooking the pasta on to boil.

Put half of the olive oil in a sauté pan and add the onions. Stir over medium heat until wilted. Add the garlic and stir for a minute or two, but don’t let it brown. Add the chopped greens and stir until wilted. Set aside until pasta is almost done. Heat up the sauté pan and add the broth, basil or parsley, and lemon rind. Drain the pasta and put in the pan with the greens, adding salt and pepper, and the rest of the olive oil and the juice from the lemon. Toss and add the parmesan cheese.

Serve with additional parmesan cheese.

Note: if you have pesto, use that in this dish.

Feel free to mix the greens in this recipe. I especially love Tuscan kale and chard.

The greens cook down so the more you use, the better!

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