Name: Garden Greens and Goat Cheese Pasta
Yield: 4 servings
Ingredients: 1 bunch of kale (lacinato, Red Russian, or Siberian); 1 pound whole-wheat spaghetti; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, finely chopped; 1/3 cup crumbled fresh goat cheese; A pinch of dried chile flakes; A drizzle of extra-virgin olive oil

This pasta is tasty made with kale, collards, or any greens you have growing in the garden. I will go and cut whatever is ready or use what I brought home from the farmers' market. I like to include something that has a bit of spice, such as broccoli rabe, red mustards, or mature rocket. Many times I will cook more greens than I need and put them in the refrigerator to make a quick pasta another time. (Add the garlic and goat cheese at the time you are going to toss them with the pasta.) This is perfect for those days when dinnertime shows up before you know it.

Variation

• Depending on how sharp the cheese is, sometimes I add a splash of vinegar to the finished greens.

Recipe notes

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