Pasta is the ultimate comfort food.  It is simple and inexpensive to make and very versatile.  Most comfort foods are warm and oozing with creamy sauce and cheeses (think lasagne or mac and cheese), but as I am married to a non-creamy food guy, I usually opt for sauces that are broth based with an optional cheese topping. Cooking with broth adds flavor without all the extra calories.    In this dish I braised the greens in a reduced vegetable broth with onions and garlic and a touch of crushed red pepper flakes.  I added baby lima beans for a protein boost, and to help fill up our tummies, although any bean or legume would work fine.  There is nothing worse than finding yourself back at the refrigerator rooting around  for something to eat 30 minutes after dinner.  Braising greens, or cooking them in a bit of liquid just until they wilt,  is a great way to use excess salad or garden greens, even beet or  turnip tops that you might normally throw away.  Using a combination of greens like spinach, chard, kale, collards, mustard, bok choy or  raddichio makes for a more interesting flavor and braising them brings out the intense greens and reds, unless you cook them too long, then they turn to mush.  Don’t worry if it seems like too many greens, as they reduce quite a bit in volume when they wilt.  You can always add a handful more, if desired, since they cook quickly.

So we all know that greens are good for us but it turns out that the bitter in them actually serves a purpose.  It sends a chemical reaction through our bodies that helps absorb nutrients, cleanses the body, increases metabolism and curbs our sweet tooth, among other things, so feel free to pile them on.  .  Read more.

This is a light but satisfying dish that is pleasing to both the eye and the palate.  For a heartier dish, use white cannelini beans and top with shaved or shredded parmesan.  You can also increase the amount of broth, onions and garlic if you like a lot of sauce.  Buon appetito!