Since I’ve been posting (and eating) a bunch of not exactly so healthy recipes, I thought it was high time to include a healthier recipe.  I wasn’t a big fan of this no-sauce pasta, but I couldn’t think of what to add to make even a thin sauce.

You will need (serves 3-4 people):

Box of pasta – any kind of noodle will do

2 cloves of garlic, sliced and diced

1/2 red onion, thinly sliced and diced

olive oil

salt

pepper

onion powder

garlic powder

1 bunch of kale, washed and sliced into 1/4 strips

1/4 bunch of red chard, washed and sliced into 1/4 strips

1/4 cup white wine

feta cheese

dried cranberries

1. Begin to boil a pot of water with salt in it, add the pasta when the water is boiling and cook for 10-12 minutes (you want firm but cooked through pasta).

2. Heat skillet on medium-high heat, once it’s hot add a bit of olive oil to coat the pan.  Toss in the red onion & garlic and cook for 1 minute.  Pour in the white wine and let it come to a gentle boil (about 3 minutes).  Reduce heat to medium-low.

3. Toss the cut kale and red chard into the skillet and coat with the white wine, red onion, and garlic mixture; cover and let cook for 2 minutes.  Once the kale and red chard have wilted a little sprinkle the seasons over and stir again.  Cover and continue to cook for about 5 more minutes.

4. Drain the pasta, drizzle a little olive oil over the pasta, and toss with the vegetable mixture.

5. Dish out into bowls and add the feta cheese and cranberries.

(my husband added a bit of marinated artichoke hearts to his bowl, which was quite tasty).