Here is a great idea for a quick lunch. You can substitute any favorite young greens or spinach, and if you want to make this a main course, add leftover cooked chicken.
1 cup ziti or other small pasta
salt to cook pasta
1 tablespoon Unflavored or Garlic Olive Oil
1 medium shallot, halved and sliced
6-7 cups beet or other greens, rinsed and coarsely chopped
3/4 cup chicken broth, white wine, or cooking liquid
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 oz. feta cheese, crumbled
2 teaspoons Sicilian Lemon, Cranberry Pear, or Pomegranate Quince Balsamic Vinegar
In a medium pot, cook pasta according to package directions until almost done. They will continue cooking in the next step. Drain, don’t rinse. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the shallots and cook until they begin to soften, 1-2 minutes. Add the greens, broth and seasonings. Continually turn the greens with tongs until just they’re wilted, 2-3 minutes. Add in the pasta and continue to cook until most of the liquid is absorbed. If you’re using chicken, add it when you put in the pasta.
Place the pasta in a serving bowl. Sprinkle with the feta and Balsamic Vinegar. Serve.
Note: You can which out the cheese with Parmesan or other cheese, add herbs, and add other goodies such as chopped olives, roasted red peppers, pine nuts, or pecans.