This really doesn't qualify as a recipe, but it qualifies as a quick and tasty meal. And I know we could all use a few more dishes like that in our repertoire. So, I'm sharing it. It's flexible. Feel free to swap out for whatever pasta, greens, and mushrooms you have in your kitchen. A quick note: I love porcini mushrooms because they add the heft of meat to a vegetarian dish. And D actually did ask tonight, "what kind of meat is this?" Ingredients pasta 1 bunch lacinto kale, chiffonaded 1 C dried porcini mushrooms 1 onion, peeled and diced olive oil fleur de sel 1 T freshly squeezed lemon juice Procedure Reconstitute your dried mushrooms according to the package. I just soaked mine in hot water for 30 minutes. Reserve the soaking liquid and and use it in your pasta-cooking water. Chop the mushrooms. Cook the pasta in the mushroom water and more, if needed. In a large flat bottom pan cook saute the onions in a splash of olive oi...