Penne with Greens, Olives and Feta
  *from: bon Appetit April 2008.
  *4 to 6 servings.

Ingredients: 
  *(1/4 cup chopped fresh Italian parsley)
  *1 teaspoon finely grated lemon peel, or splash of lemon juice
  *1 to 2 garlic cloves, minced
  *1 large bunch greens (spinach, mustards, kale, broccoli raab, young collards, about 1 pound), thick stems removed; washed; cut into 1 inch strips.
  *12 to 16 ounces penne pasta
  *5 tablespoons extra virgin olive oil
  *1/2 cup coarsely chopped pitted Kalamata olives
  *1/2 cup crumbled feta cheese (about 3 ounces)


Directions:
  *Mix parsley, lemon and garlic; set aside.
  *Bring large pot of salted water to boil.
  *Add greens and cook till just tender, 1 to 5 minutes. Remove greens with a slotted spoon and transfer to colander to drain.
  *Return the water to boil. Add pasta and cook till al dente.
  *Drain, reserving 3/4 cup of pasta cooking liquid.
  *Return pasta to pot;add greens and 3 tablespoons of olive oil and toss. 
  *Stir in olives, feta,and enough cooking water to moisten. Season with salt and pepper. Sprinkle with parsley mixture, or mix it in with olives.