from CSA member Micah Schweizer
Saute diced onions and chopped garlic scape in olive oil; add red pepper flakes to taste. When onions are translucent, add half a box of cooked pasta. Stir in a dollop of Dijon mustard, then add braising greens and several stems' worth of chopped tarragon. Deglaze pan with white wine vinegar; cover until greens are wilted. Salt and pepper to taste.