Pasta with seasonal greens

Truthfully, there is nothing overly exciting about this dish aside from the fact that it is always good. Really good...that is, if you are a bitter greens lover like us! And, the cool thing about this meal is that the taste of it changes a bit with each season, depending on the type of greens that are available.

Bring a large pot of water to boil. Salt generously and add 3/4 pound of pasta (your choice). Cook for about 12 minutes, cooking time will depend on your pasta type. Then drain, reserving a bit of the liquid to thin out the dish.

While the pasta is cooking, sauté 3-4 cloves of garlic in a large pot with a good amount of olive oil. When the garlic is fragrant, add a large amount of mixed greens (I used nearly 2 full bunches). Any type of greens will do...I love to just browse and get what looks the best at the farmer's market. For tonight's dinner, I used turnip greens, spinach, and collard greens. Cook until wilted.

Combine the pasta and greens (along with all of the olive oily juices) in a large bowl (or back in the pot if you don't want a lot of dishes to clean and you just want to dish out your plates from the stove top...nothing wrong with cutting corners midweek!) and salt adequately. Shave in some good quality parmesan because when it's good, a little can go a long way.