What we’re doing in this recipe is essentially adding greens to the American version of Fettucine Alfredo. The Italian version is simply butter and Parmesan cheese, the Americans added cream. You could do this in the Italian, just double the butter and cheese. The greens should be quite tender here, so if you want to use a greens such as green kale, you will have to cook it for a while, or blanch it first.

1 lb pasta
4 T butter, divided
1 large bunch greens, stemmed if necessary and chopped
salt and pepper, to taste
1 c heavy cream or half-and-half
1 c grated Parmesan cheese, plus extra for serving

1. Bring a pot of salted water to the boil for the pasta.

2. Heat 2 T of the butter in a large, lidded skillet. Add the greens, in batches if necessary, and cook until they begin to wilt. Sprinkle with some salt and pepper. Lower the heat, cover, and cook, stirring occasionally, until tender, time depending on the type of greens, though 10 minutes is a good benchmark.

3. Meanwhile, cook the pasta according to package directions and/or your own preferences.

4. Add cream to the greens and simmer, uncovered, for 5 minutes.

5. In a large serving vessel, place the remaining butter along with a few tablespoons of the pasta cooking water. Drain the pasta and add to the butter along with the cheese. Stir to combine, then add the greens and cream. Toss to combine and serve, with additional cheese.