Instructions

• In a large skillet, heat EVOO over med-high heat, add garlic and then greens; stir often to wilt greens evenly and avoid burning your garlic (such a bust!). Squeeze half of your zested lemon over the greens while they’re cooking. Once greens are nicely wilted, remove skillet from heat but keep warm. When linguine is done to your liking, drain quickly and dump on top of greens (definitely OK if a little pasta water heads into the skillet too). Add lemon zest, salt, pepper and your generous knob of mascarpone. Stir until mascarpone is incorporated and then grate Parm over top. Then stir again and bring that Parm to the table with you.