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1 3/4 pounds red chard, kale and broccoli rabe, or use any winter greens 
2 small Meyer lemons 
6 tablespoons extra virgin olive oil 
6 large garlic cloves, thinly sliced 
1/2 teaspoon hot red pepper flakes 
9 cups water 
2 tablespoons kosher salt 
1 pound penne rigate 
3 ounces Parmigiano-Reggiano, grated 

Cut up greens, keeping stalks and chard ribs separate from leaves. Cut ribs and stems into 1-inch pieces. Roll up leaves and cut into inch wide strips. Juice 1 lemon, cut the other into wedges, and set aside. 

Add oil to a wide bottom, high sided pan and swirl so oil covers the bottom and collects around the edge. Add garlic, cook gently over low heat until deep golden (about 4 minutes). Add pepper flakes, water and the salt, bring to a boil then add pasta, stalks and ribs. Bring to a strong boil and cool over high heat for 7 minutes, stirring regularly. Add the leaves and continue to boil for 6-8 minutes (until pasta is al dente), stir to keep greens and pasta submerged as liquid evaporates (by this time there should be very little liquid left). Remove from heat, sprinkle in half the cheese while stirring constantly, then add lemon juice and stir. 

Divide pasta, greens and liquid sauce into serving bowls. Garnish with remaining cheese, a lemon wedge and a drizzle of olive oil. Serves 4