Recipe - Meatless Monday - Pasta with greens and sharp cheese

We've been doing Meatless Mondays for awhile now, and the husband isn't hating it too bad, yet! This recipe was a keeper and a great example of something else to do with greens than boil for hours and douse in vinegar. Greens can be scary at the grocery or farmer's market, big piles with huge sandy leaves and thick veins. They promise lots of work washing and removing the veins. However, a lot of groceries now offer bags of prewashed, pre-chopped assorted greens, which is just right for a quick weeknight dinner.

1/2 lb. shaped pasta (I used medium shells)

1 Tbsp. olive or vegetable oil
1 lb. assorted greens such as tunip, mustard, or collard

2 garlic cloves, chopped

1 15 ounce can vegetable or chicken broth

zest and juice from 1 lemon

1/3 cup shredded sharp cheddar cheese or crumbled feta

Go through greens and remove any large pieces of stem or vein that remain. Make sure the greens are spotlessly clean, if not, run through the salad spinner a few times. Chop into 1 inch pieces.

Cook pasta according to directions. While the pasta boils, heat the oil in a large dutch oven over medium heat. When hot, add the garlic and saute until it just starts to turn golden. Add all of the greens and stir until most of the greens have withered down. Add the broth and bring to a boil. Cook 10-15 minutes uncovered until greens are very soft. Add lemon zest and juice with salt and pepper to taste and stir to combine.

Toss greens with hot cooked pasta and top with the cheese.