My favorite meal this week was born of necessity. I was one day away from the next CSA delivery and had a pile of vegetables left to use. One of the easiest ways to reduce a mass of greens is to cook it, so I cleaned three bunches of greens, added some turnips and veggie sausage, and tossed it with some pasta. Quick, easy, and really delicious. The variety of greens adds a lot of subtle flavor, and the veggies sausage (Yves Italian variety, I believe) added some nice spice.

Three-Greens Pasta

• 1 lb pasta
• 1 bunch spinach (washed, stems removed, sliced in 1-in. ribbons)
• 1 bunch arugula (washed, stems removed, sliced in 1-in. ribbons)
• 1 bunch Swiss chard (washed, stems removed, sliced in 1-in. ribbons)
• 1 bunch turnips, scrubbed and cut into quarters
• 2 links vegetarian sausage, sliced
• 1 tbl. minced garlic
• olive oil
• salt, pepper, oregano, thyme (to taste)

1. Put a large pot of water on to boil for the pasta. Cook the pasta as directed, but add the spinach and arugula for the last 2 minutes of cooking. Just pile it right on top of the pasta and water, and swirl it with a spoon. Then, drain the contents of the pot in a colander and put in a large serving bowl.
2. While the pasta is cooking, heat olive oil in a large skillet on medium-high heat. Add the veggie sausage and turnips, and sauté for about five minutes, until contents start to lightly brown.
3. Add chard, garlic and seasoning to the pan, and stir. Cook about 5 minutes, until chard is slightly wilted but still has some body. Remove from heat.
4. Add sautéed ingredients to the pasta mixture, and stir. Serve immediately.