Instructions: Cook the pasta in a large pot of boiling salted water according to package directions, or until al dente. Drain the pasta in a colander.

Heat the lemon oil in a large skillet over medium-high heat. Add the onion, and cook, stirring, for 2 minutes. Add the raisins, ginger, zest, garlic, salt, and pepper flakes and cook, stirring, for 2 minutes.

Gradually add the greens to the skillet, and as the leaves begin to wilt, add more to fit in the pan, turning constantly with tongs; cook until the greens are wilted and bright green, about 5 minutes. Add the vinegar and cook, stirring, for 1 minute.

Return the pasta to the cooking pot, add the vegetable mixture, and toss to combine well. Serve hot.

This recipe yields 4 servings.

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