Barbra Pasta with Garlicky Dark Greens (delicious)

[Guest guest]

I hold some water aside incase the dish seems a little dry.

Sometimes the pasta absorbs all the moisture. You might not need it.

hope this helps.

Myrtle

 

, " Body By Barbra "

<bodybybarbra wrote:

>

> Hi Myrtle,

>

> This sounds great! I'm always looking for ways to use kale and

chard. I'm wondering about the water you hold aside, though. When

and where do I use that? I'm probably just not reading your

instructions right...

>

> Thanks!

> Barbra

>

>

>

> -

>

>

> Tuesday, January 27, 2009 9:36 PM

> Re: Pasta with Garlicky Dark Greens

(delicious)

>

>

> This sounds yummy! I have some kale I need to use up, I think

I'll

> try this for lunch tomorrow! Thanks for sharing!

> Jann

>

> Myrtle Killian <myrtleskies@> wrote:

> > Pasta with Garlicky Dark Greens

> > 1 to 2 lbs. dark greens like turnip, mustard, kale, chard and

or

> collards

> > 1/2 to 1 lb. pasta, penne works well

> > 1/4 c. olive oil

> > 4 chopped garlic cloves

> > 1-1/2 Tbsps. capers, mashed

> > 1/4 to 1/2 tsp. red pepper flakes

> > salt and pepper

> >

> > Bring a large pot of water to a boil. As the water is coming to

a

> boil wash the greens well, chop into bite size pieces, add to

boiling

> water for about 8 minutes. Remove the greens with a slotted

spoon,

> drain and set aside. Add the pasta to the same water and cook

till

> done. Keep about 1/4 cup of the pasta water to add to the greens

mix

> after it is cooked.

> > Sauté the garlic in the olive oil, add mashed capers and press

as

> it almost dissolves into the oil. Add the pepper flakes and

greens.

> Only cook for another 2 minutes, just until hot. Mix with pasta

in a

> large bowl and serve right away.

>

>

>

>

>

>