Pasta with Greens and Feta

servings: 4 to 6 people
origin: Thank you to the wonderful book by Mollie Katzen, published in 1994, titled Still Life With Menu Cookbook and published by Ten Speed Press.

6 tablespoons olive oil
4 cups chopped onion
7 to 8 cups hearty greens (kale, collards, chard, beet greens, broccoli raab, or a mix), washed, dried, and coarsely chopped
salt to taste
3/4 to 1 pound pasta
1/2 to 3/4 pound feta cheese, crumbled
freshly grated parmesan cheese, to taste (optional)
freshly ground black pepper


Heat the olive oil in a deep skillet. Add onions and cook for about 10 minutes over medium heat, stirring occasionally. Meanwhile put the pasta water up to boil. Add chopped greens to skillet, salt lightly, and stir until greens begin to wilt. Cover and cook 10 to 15 minutes over medium-low heat.

 Cook pasta until al dente. Just as it becomes ready, add crumbled feta cheese to the sauce. (Keep heat on low.) When pasta is done, scoop it out with a strainer and hold it over its cooking water to drain, then add it directly to the potful of sauce. Mix thoroughly. Cook the completed dish just slightly over low heat for a few minutes. Add a small amount of parmesan if desired, and a generous amount of freshly ground black pepper. Serve immediately.