Sunday, October 16, 2011


I started this recipe with fresh picked green from my garden.

collards in an earth box

Swiss chard / earth box


large bowl of mixed greens (I used Swiss chard, mustard greens, arugula, collards), cut off bottoms, soak,  spin dry, rough cut
olive oil
5 cloves garlic
1/4 to 1/2 tsp crushed red pepper
salt & pepper
1 can white beans, drain and rinse
1/2 box whole wheat pasta, cook and reserve 1 cup of the water
1 lemon, zest only

rough cut mixed greens

garlic and red pepper flakes saute in olive oil


In a small amount of oil, saute the garlic and red pepper flakes. 

Add the greens, turn the heat up a bit.  Season with salt and pepper.

When the greens start to wilt, add the beans.  Continue to cook and wilt the greens, add some of the pasta water, the cooked pasta and the lemon zest.

Adjust the seasoning.

Garnish with toasted pine nuts and serve with Parmesan cheese.

a quick throw together meal

the typical version of this recipe calls for 2 bunches of escerole

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