by Jeannette Ordas of Everybody likes Sandwiches

Dark leafy greens like kale and chard are in season right now. They're affordable and they pack a wallop of nutrition. They even taste good, so don't be a hater. However, when you've been getting them week after week (our CSA share is our main pusher), sometimes you need a bit of a shake up. I've been eating them braised, in soups, stewed, roasted and curried. But I always come back to my favorite preparation of all. How can you go wrong with greens sauteed in garlic and then tossed with pasta and cheese? Face it, you can't. It may be a marriage of convenience but it's a good match nonetheless.

Not only is this delicious and healthy, it's also a quick meal to pull together. In the time it takes for the pasta to be cooked, your meal is almost ready. What's not to love?

Chard with Fettucini, Lemon and Cheese
250 g of fettucini (or other pasta)
1 T olive oil
4 cloves garlic, minced
2 shallots, minced
1/4 t red pepper flakes
1 bunch of Swiss chard or kale, tough stems removed & leaves chopped into ribbons
juice & zest from 1 lemon
1/4 c parmesan cheese

Boil salted water and cook pasta according to package directions. Meanwhile, in a large skillet, heat olive oil over med-high heat and saute the garlic, shallots and red pepper flakes until soft and fragrant. Add in the chard and cook down until wilted, stirring occasionally. If the mixture gets dry, add a bit of the pasta water to keep things slightly wet.

Drain pasta reserving some of the cooking water, as the starchy cooking water helps to create a sauce. Add pasta to the chard mixture and add in some of the pasta cooking liquid. Toss with tongs and add in the lemon zest and juice. When the pasta is well coated, sprinkle with parmesan cheese and give the mixture one final toss. Serve in bowls with more cheese, if desired.