Ingredients:
1 bunch chard
1 bunch spinach
1 bunch kale
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
½ cup stock or water
2 tablespoons capers
sea salt and freshly ground black pepper

Directions:
1. Stem the chard and spinach, if necessary. Remove stems from the kale. Wash all greens and cut into chiffonade (thin strips). Peel and coarsely chop the onions. Peel and chop the garlic very fine. Put a pot of salted water on the stove for boiling.
2. Heat a heavy casserole over medium-high heat; add about half the olive oil and the onions, bay leaf, and thyme; cook, covered, until tender, about 5 minutes. Uncover and continue cooking about 5 minutes more, or until the onions are very brown, just short of burning. Add the red wine and deglaze the pan, cover, turn heat to low, and simmer for 3-4 minutes.
3. Put the pasta on to cook. Uncover the onions and add the garlic. After a minute or so add the greens and stock. Cook for 5 minutes, add the capers, and season to taste with salt and pepper.
4. Drain the pasta and add to the casserole with the greens. Pour in a little olive oil, toss well, and serve.

Serves 6