I found a recipe it called for chard. I used kale. It called for feta. I was going to use goat cheese, but then I decided I didn't feel like opening the container. Then I was going to use a combination of ricotta and not fresh Parmesan. The ricotta had expired over a week before, so it was only Parmesan. It called for red onion sauteed in olive oil. I broke our olive oil container last week and only had a white onion, so I sauteed it in vegetable oil. It called for pine nuts. Pine nuts are expensive, so no. It called for oregano, no oregano, so I used thyme. It called for tomato sauce or canned tomatoes, I'm not a fan and didn't feel like opening up a container regardless.
I think this means I made a new recipe(!) So first chop an onion. Sauté it in a tablespoon of oil. It'll cook so fast if it's vegetable and not olive! While this happening heat up a pot of water to cook the pasta. Once the water is ready put in about 4 or 5 handfuls of whole wheat penne. It usually takes like 15 minutes or so to cook fully. While the water is heating/pasta is cooking take a bunch of kale and tear the good leaves off the stalks into bite-size pieces. Gradually add the kale to the onion pan and make sure the heat is pretty low, say simmer. As the vegetables are cooking add some from thyme and salt and pepper. Stir until the kale is nearly soft, but still bright green. Mix together in a bowl with the cooked pasta and add however much Parmesan you like.
It's real.
-Amanda
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