1 tablespoon olive oil
1 shallot, chopped fine (or half of a small white onion)
2 bunches cooking greens (chard, kale, spinach, etc.), washed and chopped
2 teaspoons minced or crushed garlic (2 cloves)
2-4 teaspoons Cajun seasoning blend (if the seasoning has added salt, omit additional salt)
1/2 teaspoon salt
1 medium, cooked sweet potato, peeled and chopped
8 ounces reduced-fat cream cheese
pasta cooking water, to thin the sauce
Cook the pasta in a large pot of boiling water. While it cooks, heat the olive oil over medium-high heat in a saucepan or wok pan with a lid. Add the shallot and cook, stirring frequently, until it just starts to wilt. Add the chopped greens and cover the pan to let them steam for 3-5 minutes.
As soon as the greens have wilted down, add in the garlic, Cajun seasoning, salt if needed, sweet potato, and cream cheese. Cover to let the cream cheese melt in for a minute or two, then stir in some pasta water to thin out the sauce. Drain the pasta and toss with the sauce.
Thanks for reading,