Pasta With Greens, Olives, and Feta

• 14 cup fresh parsley, chopped
• 1 teaspoon lemon peel, grated
• 1 garlic clove, minced
• 1 lb greens, see recipe description (about 10 cups)
• 12 ounces penne pasta (or any other of your choice)
• 5 tablespoons extra virgin olive oil, divided
• 12 cup kalamata olive, pitted and coarsely chopped
• 12 cup feta cheese, crumbled
• kosher salt
• fresh ground black pepper

1. In a small bowl, combine parsley, lemon peel, and garlic; set aside.
2. Bring a large pot of salted water to a boil; add greens and cook just until tender, about 1 to 6 minutes depending on type of green.
3. Use a skimmer or slotted spoon to transfer greens to a colander to drain.
4. Return water to a boil and add pasta and cook until al dente, stirring occasionally; drain reserving 3/4 cup of the cooking liquid.
5. Return pasta to the large pot, add greens, 3 tablespoons oil and toss to coat; stir in olives, feta, and enough reserved cooking liquid to moisten.
6. Season with salt and pepper; transfer to a serving bowl.
7. Drizzle with remaining olive oil and sprinkle with parsley mixture.

fresh parsley, lemon peel, garlic, description, penne pasta, extra virgin olive oil, kalamata olive, feta cheese, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/pasta-with-greens-olives-and-feta-478709 (may not work)