Wednesday, January 28, 2009
Spaghetti with Greens
Last weekend, I had two lovely friends in town, so I was too busy flitting about town to make home-cooked meals. But, now that life has settled back into its usual groove, I was able to make some wonderful greens last night. Then, for today's dinner, I tossed some spaghetti with them, grated pecorino cheese on top and called it a day.
I adore greens (kale and collard are my favorites) and even if I wasn't from the South, I believe our love is so meant to be that we would have found each other some way somehow. And... ending crazy talk. But, seriously, try making them at home; I made mine by heating olive oil, throwing in chopped garlic, and adding in a mix of kale, chard, and mustard greens. Once the greens wilted down, I poured in some chicken broth and cooked them for 20 minutes - 25 minutes more.
Although greens are supposed to be high in nutritional value, I admit I don't know how much is left after you cook the hell out of them. But, they're one of those rare comforting non-fried foods that make me very happy and are fabulous with pasta (spaghetti in this case as I haven't had it much lately and had a package in my pantry).
I am submitting my dish to Presto Pasta Nights, the brainchild of Ruth at Once Upon A Feast. This week's host is Erin over at The Skinny Gourmet. Looking forward to the lineup as always!