6 tb Olive oil
4 c Onion, chopped
8 c Bitter greens – spinach and
– escarole 1 lb Penne or fusilli
3/4 lb Feta cheese
Salt Pepper, freshly ground Parmesean cheese Wash, dry, and coarsely chop greens. In LARGE skillet or wok, saute onions 10 minutes or more, until tender. Put water on to boil for pasta. Add
chopped greens to skillet or wok. Cook 10 to 15 minutes over medium-high heat. While greens are cooking, cook pasta. When pasta is ready, drain. Crumble feta into greens, stirring to make a thick sauce. Stir in drained pasta. Cook a few minutes to warm through. Serve immediately with freshly ground pepper and freshly ground parmesean cheese to taste.