All Greens Pasta

Adapted from Anna Jones

servings: 4

5 tbsp olive oil
2 onions, peeled and finely sliced
4 garlic cloves, peeled and sliced
3 tbsp white-wine vinegar
1 bunch of hearty greens (kale, broccoli raab, collards, or mustard greens, etc.), shredded, about 1 pound
2 leeks
400g pasta (such as orzo) - about 3/4 pound
Hard cheese (such as cheddar, parmesan, pecorino), to finish (optional)


Put a frying pan on medium heat, add a tablespoon of olive oil, then the onions, and cook for 10-15 minutes, until soft and sweet. Add the garlic and cook for another three minutes, then add the vinegar and let it evaporate.

Next, stir in the greens and leave them to cook for a couple of minutes, so they are wilted but still have their color (how long this takes will depend on what type of greens you are using – spring greens will take longer than kale, for instance). Put the lot into a blender with the rest of the olive oil, and blitz until you have a thin, green sauce, adding a little water if you need to loosen it.

Prepare your leeks. Cut into 1/2-inch rounds and cook in oil or butter until soft.

Cook the pasta in boiling salted water to packet instructions, then drain, reserving a little of the cooking water.

Put the pasta back into the pan and toss it with about four tablespoons of the green sauce (you might need more or less – trust your judgment), add a little of the cooking water to loosen, and then add the leeks. Serve topped with a good grating of cheese. Extra sauce can be kept in the fridge or freezer and used for a hit of green with pasta or any grain.