-Mix 1 tsp lemon zest and 4 clove of finely minced fresh garlic. Set aside.

-Bring a large pot of salted water to boil.

-Chop up 1-2 bunches of greens, you can use rainbow chard stems and all and/or the greens from your beets.

-Add the greens to the water and cook for 3 minutes. Skim out greens and drain in a colander.

-Return water to a boil and add 12 ounces penne and cook according to package directions until just tender.

-Drain off water reserving ¾ cup of the water.

-Return pasta to pot, add greens and 3 TBS olive oil and toss.

-Stir in ½ cup coarsely chopped Kalamata olives, ½ cup crumbled feta and the juice from the lemon.

-Add enough reserved pasta water to moisten.

-Season with salt and pepper.

-Transfer to a bowl and drizzle with 2 more TBS olive oil, sprinkle with the garlic/lemon zest mixture and serve.