2 lg Sweet onions such as vidalia
Olive oil
2 lb Fresh spinach OR
-mixed bitter greens
-such as swiss chard
3/4 lb Feta cheese, pref. greek
12 oz Elbow macaroni, white or
-whole wheat
Boiling water

Chop the onion coarsely; set aside. Pick over the greens, wash and tear
into large pieces; set aside in a colander. Dice feta cheese. Bring a
large pot of water to boil for the macaroni.

Begin to cook the macaroni; do not drain. In a dutch oven, heat olive oil;
add chopped onions and saute until soft. Do not brown. Add greens and
cover pot; cook for several minutes, stirring once or twice, until spinach
is cooked down. Add feta cubes and cook, stirring constantly, until feta
is completely melted. As soon as macaroni is al dente, lift pasta with a
strainer or large slotted spoon directly from the pasta water into the
spinach and feta mixture. Stir to combine well; the spinach has a tendency
to clump.