This simple pasta from Reed Hearon of Rose Pistola in San Francisco is a quick and delicious recipe for using leftover cooked greens of any kind. Chef Holiday Recipes Made EasyPlus: Ultimate Holiday Guide
Cook the pasta in a large saucepan of boiling salted water until al dente.
Meanwhile, in a large skillet, combine the olive oil with the garlic and rosemary and cook over moderate heat until the garlic is lightly browned, about 2 minutes. Stir in the turkey, then add the greens and bring to a simmer. Season the turkey mixture with salt and pepper.
Drain the pasta and transfer it to a warmed bowl. Add the greens and turkey and toss well. Serve hot, with the shaved cheese on the side.
The braised greens in this pasta point to a crisp, herby Sauvignon Blanc to balance their bite.