The size of your bunch of greens is up to you. Start small if you aren’t feeling brave.
- 1 lb pasta of choice (I use brown rice, which makes this dish gluten-free)
- 1 bunch of greens (swiss chard, beet greens, kale, or spinach)
- 4 T. butter
- 1/2-3/4 c. milk
- 1 1/2 cups shredded sharp cheddar cheese
Boil the pasta in salted water, adding the greens (washed, stemmed, and chopped) in the last 2-3 minutes of cooking. Drain in a colander. Add the butter to the pot and return the pasta and greens to the pot. Cook over low heat to melt the butter. Add the milk and stir to incorporate (the milk will thicken from the starch in the pasta). Add the cheese and stir to break up any clumps. Season to taste with salt and pepper, and add more of anything you think it needs. (This is also good with nitrate-free hot dogs or sausage added!)