simple supper- greens and pasta

It is the time of year that we seem to have a surplus of greens. I am always looking for recipes that are quick, easy, budget minded and use produce that we have coming from the gardens. This one takes 30 minutes from start to finish and that includes making your own pasta. Total cost for me to prepare the dinner for 4-6 people was the price of two cups of wheat berries. Even if all products were purchased from the store total cost would be under five dollars.

pasta recipe
3 cups white or whole wheat flour
3 eggs
pinch salt
3/4 cup water (bit more or less)

mix all ingredients and roll out into a rectangle. When rolled thin, roll it up into a tube then with a sharp knife slice into discs. Unroll and toss with flour and cook in boiling water until they float or about four minutes. When I slice ours I do not unroll them and simply cook in the disc shape.

the greens
large bunch of greens (collard, turnip, kale, chard
5 cloves garlic sliced
one large onion diced
tsp salt
2 tbsp butter or olive oil
1/2-1 tsp red pepper flakes
1/2-3/4 cups fresh parmesan or asiago cheese
crumbled cooked bacon or crumbled cooked sausage (optional)
handful of cooked beans of your choosing (optional)

Wash and cut up greens. In the last minute of pasta cooking, throw the greens in to blanch. Drain. Brown garlic in butter, add seasonings and return pasta and greens to pot and mix in half the cheese. Serve and top with remaining cheese.