Recipes Main Courses Pasta Rice and Grains Spaghetti with Garlicky Greens

Spaghetti with Garlicky Greens

Spaghetti with Garlicky Greens is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

This tangle of noodles and garlic-laden ribbons of kale and chard is a delicious way to eat your greens. Dinosaur kale, also known as lacinato or Tuscan kale, has dark bluish-green leaves and a more delicate flavor than curly kale.

Ingredients:

  • Sea salt, to taste, plus 1/4 tsp.
  • 12 oz. whole-wheat spaghetti or linguini
  • 1 bunch (about 1/2 lb.) red or green chard
  • 1 bunch (about 1/2 lb.) dinosaur (lacinato) kale
  • 4 Tbs. olive oil
  • 4 garlic cloves, pressed or minced
  • 1/4 tsp. red pepper flakes
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Lemon wedges for serving

Directions:

Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until just tender, about 9 minutes, or according to the package instructions.


Meanwhile, prepare the chard and kale: Tear the leaves from their tough ribs and stems, discarding the ribs and stems. Stack the leaves and fold or roll up and slice them thinly. Transfer the greens to a colander and rinse under cold running water, then drain well.


In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant but not browned, about 1 minute. Add the greens and stir to coat evenly with the oil. (If they don’t all fit at once, add in handfuls after allowing the first batch to wilt.) Cook, stirring occasionally, until the greens are tender, about 5 minutes, adding a few tablespoons of the pasta cooking water to the pan if needed to prevent sticking.


Drain the pasta and return it to the warm pot. Add the cooked greens, cheese, the 1/4 tsp. salt and the remaining 2 Tbs. olive oil and stir to mix well. Divide evenly among pasta plates or bowls and serve immediately. Pass lemon wedges at the table. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

Rated 5 out of 5 by from Simple and Delicious This recipe is a fantastic use of greens and is so quick and easy to make. It also makes for great leftovers when drizzled with a little bit of olive oil. Can't wait to make it again!
Date published: 2015-08-24
Rated 5 out of 5 by from Healthy and Awesome This recipe so super easy and simple and yet extremely rewarding! Fantastic flavor! I am a vegetarian so I truly appreciated this recipe!
Date published: 2014-09-19
Rated 5 out of 5 by from Good and quick! I made this for myself and my husband months ago and forgot to post a review then but made it again recently and had to give it the review it deserves! It's such a delicious and nutritious meal and I find myself coming back again and again throughout the next day to get leftovers. A must make!
Date published: 2012-09-26
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