Pasta with winter greens

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Step 1

Bring the water and salt to a boil in a large covered pot.

Step 2

Stack greens and trim stems, then slice leaves into 1/4-inch strips. Cut strips into 2-inch lengths so they resemble shape of pasta (if you slice them too thin they'll clump up in the sauce).

Step 3

When the water boils, add greens. Return to a simmer and cook until stems are tender, about 5 to 8 minutes for chard and 10 to 12 for kale.

Step 4

Put a bowl under a colander, then dump cooked greens into colander. Set greens aside. Return cooking water to pot and bring to a boil. Add pasta. Cook according to package directions. (Before draining pasta, reserve 1 cup of the cooking water.)

Step 5

While greens and pasta cook, thinly slice onion and garlic.

Step 6

Heat olive oil in a skillet. Add red pepper flakes. Stir for a moment or two, then add onion. Cook over medium heat until lightly browned, about 5 minutes. Add raisins, reduce heat slightly, and cook until onion is tender, about 5 minutes. Add garlic and stir for another minute. Set aside.

Step 7

Put the almonds in a small skillet over medium heat and toast, flipping them around occasionally, until they're toasty brown and fragrant, 5 to 8 minutes. Watch carefully as they burn easily. Remove from pan and let cool.

Step 8

When the pasta is almost done, add the greens to the onion mixture with 1/2 cup of the pasta-cooking water. Stir and heat gently for a few minutes. Season with salt.

Step 9

Add the pasta to the pan and stir to combine. If you need a little more liquid, add another 1/2 cup of the cooking water. Top each serving with almonds and croutons or Parmesan cheese.

Step 10

Serves 4 to 6

Step 11

PER SERVING: 480 calories, 14 g protein, 75 g carbohydrate, 15 g fat (2 g saturated), 0 cholesterol, 360 mg sodium, 6 g fiber.