Pasta With Bitter Greens And Feta Recipes

PASTA WITH BITTER GREENS AND FETA

Steps:

• Heat the oil in a deep skillet, pot, or Dutch oven with a lid. Add the onion and cook for 10-20 minutes over medium heat, stirring periodically. While the onions are cooking, start the pasta water on high heat in a separate large pot.
• When the onions are soft, add the chopped greens to the skillet, lightly salt, and stir until the greens start wilting. Cover and cook 10-15 minutes over medium-low heat. You can cook it for longer if the pasta still isn't ready, over a lower flame.
• Meanwhile, when the water in the pot starts boiling, add the pasta and cook until firm to the bite (it will cook further in the sauce so be careful not to overcook at this point). When it is almost done, add the crumbled feta to the sauce, keeping the heat on low.
• When the pasta is ready, scoop it up with a slotted spoon or strainer, holding it over the pot of water to drain, and then add the drained noodles in batches to the sauce in the skillet, mixing thoroughly.
• Cook the finished pasta on low heat for a few minutes. Then add a grating of Parmesan, if you like, and a few twists of freshly ground black pepper. Serve immediately; the author recommends serving on plates pre-warmed in the oven.

PASTA WITH GREENS AND FETA

Steps:

• Heat olive oil in Dutch oven. Add onions and cook for about 10 minutes over medium heat, stirring occasionally.
• Add chopped greens and salt. Cook 10 minutes until greens begin to wilt.
• Cover and cook for 10 to 15 minutes over medium-low heat.
• Cook pasta until al dente. Just as it becomes ready, add the feta to the greens, keeping heat on low.
• Scoop pasta out of water, and add directly to the greens.
• Mix thoroughly.
• Cook completed dish just slightly over low heat for a few minutes. Add parmesan and pepper, if desired.