|2 larges||Sweet onions such as vidalia|
|2 pounds||Fresh spinach OR mixed bitter greens such as swiss chard|
|¾ pounds||Feta cheese, pref. greek|
|12 ounces||Elbow macaroni, white or whole wheat|
Chop the onion coarsely; set aside. Pick over the greens, wash and tear into large pieces; set aside in a colander. Dice feta cheese. Bring a large pot of water to boil for the macaroni.
Begin to cook the macaroni; do not drain. In a dutch oven, heat olive oil; add chopped onions and saute until soft. Do not brown. Add greens and cover pot; cook for several minutes, stirring once or twice, until spinach is cooked down. Add feta cubes and cook, stirring constantly, until feta is completely melted. As soon as macaroni is al dente, lift pasta with a strainer or large slotted spoon directly from the pasta water into the spinach and feta mixture. Stir to combine well; the spinach has a tendency to clump.
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