Ingredients

• 1 bunch chard
• 2 pounds spinach
• 1 head escarole, kale, or radicchio
• 2 large red onions
• 4 cloves garlic
• ¼ cup olive oil
• 1 bay leaf
• 1 tablespoon chopped fresh thyme
• 1 cup red wine
• 1 pound linguine
• 2 tablespoons capers
• salt and pepper to taste

Instructions

1. Stem chard and spinach, if necessary. Remove core from escarole and separate leaves. Wash greens and cut them into thin shreds. Peel and coarsely chop onions. Peel and mince garlic.
2. In a large pot over high heat, boil 3 quarts of water for pasta.
3. Heat a heavy casserole over medium-high heat; add the olive oil and the onions, bay leaf, and thyme; cook, covered, about 5 minutes until the onions are tender. Uncover, and continue cooking about 5 minutes until the onions are brown. Add red wine and stir; cover, turn heat to low, and simmer for 3-4 minutes.
4. Put linguine on to cook. Uncover onions and add garlic. After about 1 minute, add greens and capers. Cook 5 minutes and season with salt and pepper.
5. When pasta is done (12 minutes) drain, and add to casserole with greens.