Pasta with Leafy Greens

I was pleasantly surprised to get mustard greens in my farm share this week. When eaten raw, they taste exactly like mustard, hence the name, and they are loaded with vitamin K!

I make some variation of this dish every summer, and from my understanding, it is a pretty standard Italian dish. You can use any green in it. Think outside the kale box! (Although you should eat kale too.)

 

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  • 1/3 pound spaghetti

  • 1/4 cup extra virgin olive oil, more as needed

  • 1 large clove garlic, minced

  • 1/2 cup bread crumbs, preferably homemade

  • a couple of shakes of red pepper flakes, or to taste

  • mustard greens, a couple of large handfuls, or about 1/2 pound

  • salt, freshly ground black pepper

  • freshly grated parmesan cheese

Put 1/8 cup of olive oil into a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden. This will take about five minutes or so. Remove and set aside.

Cook mustard greens in boiling water until soft, about five minutes. Drain well. Boil the pasta in salted water in another pot.

Meanwhile, add the remaining 1/8 cup of olive oil to a skillet over medium-low heat. Add the mustard greens and toss well. Sprinkle with salt and pepper. Add the garlic and bread crumb mixture and mix well.

When the pasta is cooked, drain, reserving a little of the water. Toss pasta in the skillet with the mustard greens. If necessary, add a little of the pasta water. Adjust seasonings and serve with freshly grated parmesan cheese.

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