Pasta With Bitter Greens And Feta - cooking recipe

Ingredients

6 tablespoons olive oil
4 cups yellow onions, chopped
8 cups mixed bitter greens, washed, dried, coarsely chopped and packed (e.g. one medium-sized bunch each spinach and escarole)
salt
12 ounces pasta (penne, fusili, shells, or other short, thick type of pasta)
8 ounces feta cheese, crumbled
parmesan cheese, freshly grated (optional)
fresh ground black pepper

Preparation

Heat the oil in a deep skillet, pot, or Dutch oven with a lid. Add the onion and cook for 10-20 minutes over medium heat, stirring periodically. While the onions are cooking, start the pasta water on high heat in a separate large pot.
When the onions are soft, add the chopped greens to the skillet, lightly salt, and stir until the greens start wilting. Cover and cook 10-15 minutes over medium-low heat. You can cook it for longer if the pasta still isn't ready, over a lower flame.
Meanwhile, when the water in the pot starts boiling, add the pasta and cook until firm to the bite (it will cook further in the sauce so be careful not to overcook at this point). When it is almost done, add the crumbled feta to the sauce, keeping the heat on low.
When the pasta is ready, scoop it up with a slotted spoon or strainer, holding it over the pot of water to drain, and then add the drained noodles in batches to the sauce in the skillet, mixing thoroughly.
Cook the finished pasta on low heat for a few minutes. Then add a grating of Parmesan, if you like, and a few twists of freshly ground black pepper. Serve immediately; the author recommends serving on plates pre-warmed in the oven.