Benton Harbor MI Google Map 269-762-0992
<< Back

Pasta With Greens and Feta

Serves 4-6
Prep time about 35 minutes

2 TBPS olive oil
2 cups chopped onion
7-8 cups greens (any kind, and a mixture is good. For instance, you can use kale, collards, spinach,
chard, beet and turnip greens, escarole, etc)
Salt to taste
¾ to 1 pound short pasta (ie penne, fusilli, shells), preferably multigrain or whole wheat
½ to ¾ pound feta cheese, crumbled
freshly grated parmesan (optional)
freshly ground black pepper (optional)

Wash greens well, destem them, and coarsely chop them. If you are using both slower cooking greens
(like kale, collards, escarole) and quicker cooking ones (spinach, chard), keep them separate.

Heat the olive oil in a deep skillet or dutch oven. Add the onions and sautee them for about 10
minutes. At the same time, put the pasta water on to boil.

Add the chopped greens to the skillet. Add the slow cooking ones first, salt lightly (remember the feta
is salty), and cook until they begin to wilt. Then add the quicker cooking greens. If you're using chard
or Italian spinach, add the stems to the skillet with the slow-cooking greens and add the leaves after a
few minutes. Once all the greens are wilted, cover the skillet and cook over medium-low heat until all
the greens are tender but not soggy, about 6-8 minutes.

Meantime, the pasta water will have come to a boil. As soon as it does, add the pasta and cook per
package directions for “al dente.” The pasta and the greens should be done about the same time.

As soon as the greens are tender, turn the heat under the skill to low and add the crumbled feta. Scoop
the cooked pasta out of the cooking water with a strainer or slotted spoon, holding it briefly over the
cooking pot to drain, and then add it directly to the greens. Mix thoroughly and cook for a minute or
two over low heat, until the feta has melted and coated the pasta.

Serve immediately, passing the parmesan if desired.

Adapted from Molly Katzen's Still Life With Menu, 1988

This entry is related to the following products. Click on any of them for more information.
Onion, Kale, Spinach, Swiss Chard, Chard, Collard Greens, Kale, Siberian, Kale, Red Russian,

Photo(s) added: Watermelon radish and Chinese broccoli, Justin helping to plant garlic, Part of our market team, Delicious Nasturtium flowers, Justin collecting duck eggs, Danika and Justin, IncrediblJanuary 4th, 2016

New photo added: , , , , , ,

New recipe: Creamy potato sorrel soupOctober 28th, 2015

2 large kennebec potatoes 1/4lb sorrel leaves 4 Cups Chicken broth or water 1/2 bunch of parcelery Salt to taste 2 chopped scallions and sour cream for garnish Wash and chop potatoes. Boil in broth or

Photo(s) added: Sorrel soup, Thanksgiving Basket, Another New Photo, Another New Photo, Fall blackberriesOctober 28th, 2015

New photo added: , , , ,

Search recipes

Find us November - April 



Evanston’s Community Indoor Farmers’ Market


Immanuel Lutheran Church 

Market is 9am- 1pm

Join our mailing list to place an order for greens as they sell out quickly this time of year!

Rick Bayless: the celebrity chef who supports local farms 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”

Recipe Product Tags

Have a Question?

Contact Us Online or Call 269-762-0992

Let your food be your medicine and your medicine be your food.

Thank you for visiting Lake Breeze Organics!

Visit us on: FacebookTwitter