So I learned that greens & noodles are an acquired taste ...

So I decided I wanted a little bit of a lighter dinner, the idea I came up with sounded better in principle than it turned out.

I found a great looking piece of black grouper to start with ... then went and picked up some greens and shiitake mushrooms ... but then i hit a little wall.  I normally just add white beans and call it a day ... but I wasn't quite feeling that for this meal; so instead, I decided to throw it all on top of some pasta ...

I boiled up some thick noodles, mafaldine, and then sauteed down a nice big batch of greens and mushrooms.  About halfway through cooking the greens and mushrooms, I added a 14.5 oz can of diced tomatoes and a good splash of white wine and let it continue to cook down to ensure I had a nice sauce.

I grilled the fish and then piled on the pasta, veggie "sauce" and then topped it with the fish.  I served the main course with broiled avocado and a salad.

The first bite led me to my eventual problem with this dish ... the greens had more texture than either the pasta or the fish.  Overpowering both of the component parts, the greens would probably have been more at home with beans, or in smaller slices.  I may not recommend the greens in this again, but the rest of the dish was great ... enjoy!