Pasta Puttanesca with greens

Pasta Puttanesca is a traditional Southern Italian recipe, "Streetwalkers Pasta." This version is from Four Frogs Farm. I used red chard for the bright color and spaghetti as I was out of angel hair.
Kale or Chard Puttanesca
1/2 16-oz package angel hair pasta
2 T olive oil
1/2 large onion, sliced
2 cloves garlic, minced
1 t red pepper flakes
1 T drained capers
1 2-oz can anchovy fillets, drained and quartered
1 c canned diced tomatoes, undrained
2 c coarsely chopped kale or chard leaves
4 oz sliced kalamata olives
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add
pasta and cook until al dente; drain. Meanwhile, heat
olive oil in a large skillet over medium-high heat. Add
onions, garlic,
and red pepper flakes. Cook and stir until the onion has
softened and begun to turn
golden brown. Stir in capers, anchovy fillets, and diced
tomatoes, and bring to a
simmer. Stir in kale(chard), and simmer over mediumlow
heat until wilted and tender.
Once the pasta has cooked and been drained, stir into the
puttanesca along with the black
olives. Toss and sprinkle with grated Parmesan cheese
before serving.
Serves 4.