I was cruising New Seasons last evening, and was inspired by some nice looking greens, so came up with something to host them.  I was thinking about the northern Italian dish whose name I can never remember involving buckwheat noodles, cabbage, potatoes and cheese. 

I got a bag of red fingerling potatoes, and set them to roasting at 400° coated in oil, salt and pepper.  Then boiled up some pasta.  I used organic whole wheat gamelli.  While those were cooking, I sauteed some broccolini and some kale (the really skinny, dark kind, usually labeled “dinosaur” or “lacinto”).  When everything was cooked, I added the pasta and the taters (chopped) to the greens, and tossed in a goodly portion of fontina cheese.  Stirred up enough to melt the cheese, and it was good to go. 

Very tasty.  The kids were down with it too, probably thanks to the cheese.