I call this "spinach with pasta" for reasons that will soon become obvious. A pound of spinach seems like a lot, but it never fails to surprise me just how much that vegetable cooks down after a moment on the stove. You can swap out other greens, just make sure to give them a little longer to soften.
3 Cloves garlic
½ teaspoon Crushed red pepper flakes
20 Kalamata or other olives, pitted and roughly chopped
¼ cup plus Extra virgin olive oil
1 poun Long pasta, like linguine
1 pound Spinach, washed, large stems removed, roughly chopped
Salt and freshly ground black pepperMethod:
1. Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
2. Place the pasta in the pot, and cook until it is nearly done. Plunge the spinach or other green into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and greens in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.