Trim stems and tear all greens into bits. (This is a good thing to do in advance if you can.) Dice lots of onion and cook in a large skillet (wok works even better) in the olive oil. When the onion is translucent add the greens...stuff the pan as full as possible...if all greens cant fit in the pan all at once, that is o.k., you can keep adding greens as they cook down, which they will do considerably. Keep tossing wilted greens over uncooked pieces so that everything cooks evenly. When the greens are all just softened or wilted, add the cooked pasta and crumbled feta cheese. Toss all ingredients together and serve in pretty pasta bowls. Mollies pasta rules: 1. do not drain all water from the noodles when draining 2. do not over or under cook pasta, pasta should be "toothy" 3. pasta does not always have to be eaten hot. Serving Ideas : Good with roasted red bell peppers, fruit, and bread NOTES : This is an excellent vegetarian dish. Chris and Lynn rate *****! Excellent for the next days lunch box, even cold. Recipe by: from Mollie Katzens cooking show Posted to MC-Recipe Digest V1 #553 by Lynn and Chris Cage on Apr 5, 1997