Local Organic Produce & Creamy Kale/Swiss Chard Sauce for Spaghetti

Now that I am on my own for the next year I made a few changes for example, I cut my Netflix down from 3 movies at a time to 1, I know big changes right?!?! :-)  I've decided I want to try and read more and since it's just me I don't have someone going, come on let's watch "Insert cheesy sci-fi, kung fu, or action movie title"   The other thing I changed was I signed up for a weekly delivery of local organic produce.  I'm going to try and eat less processed foods and more fresh foods.  So now I have to become even more creative and try to find recipes for stuff I've never used before, like tot soi a type of green.  One of their favorite things to include in your order is more than one type of leafy dark green.  Which I know is very healthy but can get a bit dull if you don't try new things.

Last night my first attempt at creativity was this Creamy Kale/Chard Sauce and it's not as unhealthy as it may sound.  Now I would recommend putting it over nice whole wheat noodles but I have a lot of left over stuck together lasagna noodles from my little mishap this weekend which I used.

Ingredients:
1 can condensed cream of mushroom soup
4 cloves garlic crushed
2 tomatoes chopped
1 bunch Swiss Chard
1 bunch Kale
1 large onion chopped
1/4 cup unsweetened almond milk (you can use regular milk if you'd like)
1/4 cup Parmesan cheese
Noodles (your choice)
                                                              Tblsp Olive Oil
                                                              Salt/Pepper to taste

Directions:
Saute the onion, garlic and tomatoes in olive oil until soft and salt/pepper.  Add the kale and Swiss chard allow some of the water to cook off.  Cook your noodles per directions.  Add the cheese, milk and cream of mushroom soup at the end to warm and either serve on top of noodles or mix in.  This was quick easy and yummy!