Greens, Reds & Pasta Recipe

Today’s Recipe

BRING A LARGE POT OF WATER TO BOIL

Wash and chop:

Head of endive

Today’s share of Swiss chard

Today’s share of garlic scapes or garlic chives, chives, onion tops or the like

(any other green you care to throw in; i.e. beet tops)

1 to 2 cups of fresh parsley

8 to 10 leaves of fresh basil

¼ to ½ cup fresh oregano (Italian & Greek mixed)

CHOP:

2 to 3 heads garlic

Endive, Swiss chard, other greens, with Tbs (sea) salt; drain set aside

BOIL TO DESIRED TEXTURE in above water:

Whole wheat penne pasta

BRAISE (while the pasta is cooking) in large pan:

1 to 2 Tbs. safflower oil with chopped garlic + chives, onion tops etc. = ½ min.

ADD: in this order

Drained greens – until completely wilted

Add 1 top 2 Tbs olive oil and as needed

Herbs

3 whole fresh chopped tomatoes (I added cherry tomatoes I’d frozen from last year)

Finally, when it’s done = pasta (+ more olive oil if needed)

SERVE:

Main dish = As is, with Romano or Parmesan cheese (optional)

Accompaniment with chicken, fish, red meat, tofu