Martha Stewart has some great recipes . . . even for Brassica greens! We love this tasty pasta dish, in which we interchangeably use Brassica, mustard greens, arugula, and Swiss chard. Feel free to mix in a little cooked bacon or proscuitto for an extra special treat.
1 tablespoon olive oil
1 to 2 tablespoons unsalted butter
4 medium onions, peeled and cut into 1/4-inch-thick rings
1 teaspoon sugar
4 cups chicken broth or water
Salt and freshly ground pepper
1 pound fettuccine
1 hefty handful of Brassica greens, mustard greens, arugula, or Swiss chard, washed, with tough ribs removed and leaves torn into pieces
Grated parmesan, asiago, or gruyere cheese for serving
Heat oil and 1 tablespoon butter in a large, heavy skillet over medium heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10-15 minutes.
Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
While broth is boiling, cook pasta separately in boiling salted water until a little underdone. Then, drain the pasta.
Add the pasta to the boiling broth, and simmer for 2 to 3 minutes. Add greens and cook, covered, until wilted- approximately 1 minute. Stir in additional tablespoon of butter, if desired.
Divide pasta among 4 shallow bowls, garnish with reserved onions and grated cheese, and serve.
Adapted from MarthaStewart.com