Seasonal Cooking, or what do I do with all these greens?

If you shop seasonally, locally or belong to a CSA, chances are this time of year you are getting lots of greens - swiss chard, lettuce, kale.  Thought I would share a few of my favorite ways to serve these greens.  My top pick, boil a pot of pasta (here I used fettuccine) with a bit of salt.  Rough chop swiss chard.  Heat a saute pan with a little bit of olive oil, then throw the chard in with a clove of minced garlic.  You want it to sizzle good, but not burn.  It only needs to cook a few minutes, just enough to heat the greens through.  Since I had fresh broccoli, I threw a bit of that in as well.  Throw your drained (not rinsed) pasta in a bowl, add the chard then top it off with some grated parmesan cheese and toasted pine nuts (get these in bulk and store in the freezer to save money and always have some on hand).  A little freshly ground pepper and a sprinkle of sea salt and you are good to go!    I make this for lunch often in the spring, and it can be served as a side dish with or without the pasta.  Next week I will share another few of my favorites.