Pasta with Greens

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             FOOD FUNNY
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Lifetime subscriber Debra Shervo knows how to rattle the ol'
Groan-O-Meter.

One day Dracula is walking down the street when suddenly 10 tons of
smoked salmon sandwiches, bridge rolls, pitted olives, chicken wings,
chipolatas, tomato salad, pizza slices and crisps falls on him from a
great height and knocks him to the ground. "Oh no!" he gasps with
his dying breath, "It's buffet the vampire slayer!"

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             TODAY'S RECIPE
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Here is a hearty and satisfying side dish that will make even the
staunchest meat eater happy.

Pasta with Greens

2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 red bell peppers, cored, seeded, and chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) crushed red pepper flakes, or to taste
1 15-ounce (420 g) can cannellini or white kidney beans,
drained and rinsed
5 cups (1.25 L) chopped kale, Swiss chard, mustard
greens, or other greens
1/2 cup (125 ml) water
Salt and freshly ground pepper to taste
1 lb (450 g) pasta shape of your choice, cooked
according to package directions and drained
Freshly grated Parmesan cheese for garnish

Heat the oil in a large skillet over moderate heat and saute the
onion, bell peppers, and garlic until the onions are tender but not
brown, about 10 minutes. Add the crushed red pepper flakes and cook
for 1 minute. Add the beans, greens, and water and cook covered over
moderate heat until the greens are tender, about 10 minutes. Season
with salt and pepper and toss with the cooked pasta. Serve with
freshly grated Parmesan cheese. Serves 4 to 6.
Received on Wed Nov 12 06:14:23 2003