This is a quick and simple pasta sauce. I put this together because I have a lot of Sage growing in my garden and leftover greens in the refrigerator. I used this over Butternut Squash Ravioli but it would be good on any type of pasta.

Ingredients

• 15 or so sage leaves, rinsed and sliced
• 1 bag of kale, rinsed
• Swiss Chard, rinsed with stems removed
• 1 bag baby spinach, rinsed with stems removed
• 2 tablespoons of butter
• 2 tablespoons Olive Oil
• 1/2 cup of broth ( I used the leftover broth that I had cooked Butternut squash in the night before, but any vegetable or chicken broth will do)
• Pasta of choice – I used ravioli stuffed with butternut squash

Instructions

1. Chop Sage into strips, about a 1/4 inch wide.
2. Add 2 tablespoons of butter to hot pan, when it is melted add Sage and fry until crispy.
3. Remove from pan and set aside.
4. In a large pan add Olive Oil, when oil is hot add the greens and cook until wilted.
5. Add the broth and simmer on very low heat.
6. Cook pasta according to directions
7. Spoon broth and greens over pasta.
8. Sprinkle with the crispy sage.