A large colander filled with
greens of your choice
6 cloves of garlic, peeled
2 tablespoons extra virgin
Sautéed Greens with Garlic
over Pasta
olive oil
¼ teaspoon red-pepper flakes
1 pound penne pasta
Equipment: colander, salad spinner, cutting board, chef’s knife, garlic press,
large sauté pan, measuring spoons, pasta pot, pot holders, wooden spoon
Shredded Asiago cheese to
garnish
Soak and rinse the greens (as described on page 40).
Chop the greens into bite-sized pieces and spin them in the salad spinner to
dry them.
Mince the garlic.
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Heat the extra virgin olive oil in a large sauté pan over medium-high heat.
Lightly brown the minced garlic in the oil, being careful not to burn it. Stir it
occasionally with a wooden spoon.
Add the greens to the pan and stir them until they are blended with the oil
and garlic. Cook them until they are tender and wilted, add the red-pepper
flakes, and remove the pan from the heat.
Cook the pasta according to package directions. When it is done, carefully
drain it in the colander, pouring the pan contents away from you to avoid the
steam.
Pour the cooked pasta from the colander into the pan of greens. Toss to combine and then reheat.
Garnish the greens and pasta with Asiago cheese.
Serve immediately.
Serves 6
CHOOSING GREENS
This recipe would work well with any of the following homegrown
greens (or a combination): kale, swiss chard, mustard greens, spinach,
broccoli rabe.
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