Wow, I am so proud of my creation, I am sharing it with you. I used, naturally, gluten free pasta, but regular pasta would work also. I used spiral pasta, but honestly I think anything would work just fine. i bought the greens from Wayward Seed farms at the farmers market today. So super fresh!
1/2 bunch big leafy turnip greens
4 oz goat cheese crumbs
2 cups chicken stock (you will not use it all)
1/2 small onion thinly sliced
red pepper flakes to taste
black pepper to taste
salt to taste
Boil pasta following package directions.
Meanwhile, pour 1/2 c stock in large pan, toss in onions cook 2 minutes, then add the chopped greens. Cover and stir until greens are wilted and bright green, they are not cooked, but cooking at this point. Add salt and pepper and pepper flakes. Stir and cook uncovered, adding stock as needed. You must keep a bit of stock in the pan, so that the bitterness of the greens has somewhere to go. Let rest a few minutes and serve. Yumm-o!
When the pasta is almost done, add a ladle or two of the pasta water to the greens mixture, drain the pasta and toss it into the greens, tossing to coat. Then toss is the goat cheese and stir until melted.