Pasta with greens, garlic and chile

INGREDIENTS

DIRECTIONS Salt for salting water 2-3 bunches of Tuscan kale or Swiss chard, washed 6tablespoons extra-virgin olive oil 1 medium-large brown onion, halved lengthwise, peeled, and thinly sliced 1⁄2 to 1 fresh red chile, seeds and membrane removed and discarded, finely chopped, or 1 to 2 pinches of dried red chile flakes 2 large garlic cloves, thinly sliced Coarse salt and freshly ground black pepper 10ounces dried pasta, such as penne or fusilli; see cook’s notes

To serve: extra virgin olive oil and grated Parmesan cheese (or Pecorino cheese)

Cook’s notes: For a tasty variation, substitute orecchiette for the penne or fusilli, and add a drained can of garbanzo beans when you add the garlic as well as a good pinch of ground cumin. 1: Put a large, deep pot of well-salted water on to boil on high heat so that you’re ready to cook the pasta while the sauce is coming together. Remove the thick stems from the kale or chard. Bundle several leaves together and cut crosswise into 3⁄4-inch-wide strips; repeat until all greens are cut into strips. 2: Heat oil in large, deep skillet over medium-low heat. Add onion and cook gently for 10 minutes, or until soft. Add chile and garlic; season with salt and pepper. Cook about 3 minutes on medium heat or until garlic is no longer raw. 3: When onion is almost cooked, add pasta to pan of boiling water, adding the greens about 3 minutes before the pasta is done cooking. Drain and give the colander a good shake or two to remove excess water. Toss greens and pasta with onion mixture. Taste and adjust seasoning if necessary. Serve with a drizzle of olive oil and lots of grated cheese.

Source: “River Cottage Veg,” by Hugh Fearnley-whittingstall (Ten Speed Press, $35)