From Good Housekeeping, January 2007
Modified by Sarah Woutat
1 large bunch broccoli rabe **see note below
1 bunch swiss chard **see note below
1 pound whole wheat penne or ziti pasta
2 tbsp olive oil
3 garlic cloves, finely chopped
1/3 tsp crushed red pepper
½ cup water
½ cup freshly grated Parmesan
Heat large covered saucepot of salted water to boiling over high heat. Meanwhile, trim tough stem ends from broccoli rabe and swiss chard. Coarsely chop stems and leaves. You should have about 20 cups chopped greens.
Add pasta to boiling water and cook as label directs. While pasta cooks, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and crushed red pepper; cook 2 minutes or until garlic is golden, stirring. Stir half of greens, all of water, and 1/2 teaspoon salt into garlic in skillet. Increase heat to medium-high; cover and cook 2 to 3 minutes or until greens wilt. Stir in remaining greens; cover and cook 10 to 12 minutes or until greens are tender, stirring occasionally.
Drain pasta, reserving 1/4 cup of cooking water. Return pasta to saucepot. Add Parmesan, greens mixture, and reserved cooking water to pasta in saucepot; toss until well combined.
** You can use any combination of cooking greens—kale, chard, broccoli rabe, or any other cooking green,