Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Sweet onions, such as vidalia
Olive oil
2 lb Fresh spinach or mixed bitter
- greens such as Swiss chard
3/4 lb Feta cheese -- preferably Greek
12 oz Elbow macaroni
Water -- boiling
Chop the onion coarsely; set aside. Pick over the greens, wash and
tear into large pieces; set aside in a colander. Dice feta cheese.
Bring a large pot of water to boil for the macaroni.
Begin to cook the macaroni; do not drain. In a Dutch oven, heat olive
oil; add chopped onions and saute until soft. Do not brown. Add
greens and cover pot; cook for several minutes, stirring once or
twice, until spinach is cooked down. Add feta cubes and cook,
stirring constantly, until feta is completely melted. As soon as
macaroni is al dente, lift pasta with a strainer or large slotted
spoon directly from the pasta water into the spinach and feta
mixture. Stir to combine well; the spinach has a tendency to clump.
