Snug Organics Blog

Favorite Recipe for Greens

Tuesday May 25, 2010

This pasta recipe is my favorite for greens.  It works with chard, kale, spinach, and collards.  We’ve tried it with them all and it’s always good.  If you don’t eat pasta it could easily be served over chicken or fish.  Last night’s version was made with Russian kale and gluten-free penne. The easiest way to serve this to the boys is with whole wheat shells since the greens seem to “hide” inside.  We just planted rainbow chard in our garden today, so that will be this summer’s go to green.

Penne with Greens and Leeks in a Walnut Cream Sauce

Ingredients:

• 2 T. butter or olive oil
• 1 cup chopped leek, white and pale green part
• 1 pound GREENS (kale, collards, spinach, or chard) stems cut from leaves and chopped if using chard
• 3 large cloves of garlic minced or chopped
• 1/4 tsp red pepper flakes-optional
• 1/3 cup chicken broth
• 1 cup heavy cream
• 1 T. walnut oil
• salt and pepper to taste
• 1/2 pound penne, cooked and drained
• 1/2 cup toasted walnut halves and pieces
• freshly grated parmesan cheese-optional

Directions:

In a skillet over moderately low heat melt butter or oil, add leek, chard stems (if using chard), and salt and pepper to taste.  Cover and cook for 5 minutes.  Add greens, garlic, red pepper flakes, and broth.  Simmer, stirring occasionally, for 5 more minutes.  Increase heat to high until broth is reduced and almost evaporated.  Add the cream, walnut oil, and simmer sauce over moderately high heat, stirring, until lightly thickened.  Season with salt and pepper.  Transfer cooked pasta to a large bowl and add sauce and toasted walnuts.  Toss to combine.  Serve and sprinkle with parmesan.