1 garlic clove, minced
1 large bunch greens (spinach, kale, broccoli rabe, etc), thick, stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 oz penne
5 Tbs extra virgin olive oil, divided
1/2 cup coarsely chopped Kalamata olives
1/2 cup crumbled feta cheese
1) Mix parsley and garlic in small bowl; set aside.
2) Bring large pot of salted water to boil. Add greens and cook just until tender, 1 to 6 minutes, depending on type of greens. Using skimmer or slotted spoon, transfer greens to colander to drain. Return water to a boil. Add pasta and cook just until tender, but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid.
3) Return pasta to pot; add greens and 3 Tbs oil and toss. Stir in olives, feta and enough reserved pasta cooking liquid by 1/4 capfuls to moisten. Season with salt and pepper. Transfer to bowl. Drizzle with remaining 2 Tbs oil. Sprinkle with parsley mixture and serve.
Review: Wow. I have no leftovers for lunch tomorrow! (Thank goodness there's still some lasagna hanging out in the freezer!) This was pretty easy to make and was unbelievably yummy. I think it was the olive, olive oil and pepper combo. Mmmmm
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