| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Healthy and, Main dishes, Pasta, Vegetarian, Favorites |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta (tubes, corkscrews, or shells), cooked |
| 1 |
bn |
(large) each, fresh variety of greens including: |
|
|
Kale |
|
|
Collard greens |
|
|
Dandelion greens |
|
|
Escarole |
|
|
Mustard greens |
|
|
Spinach |
| 1 |
lg |
Onion |
| 2 |
tb |
Olive oil |
| 3 |
oz |
Feta cheese, crumbled |
INSTRUCTIONS
Trim stems and tear all greens into bits. (This is a good thing to do in
advance if you can.) Dice lots of onion and cook in a large skillet (wok
works even better) in the olive oil. When the onion is translucent add the
greens...stuff the pan as full as possible...if all greens can't fit in the
pan all at once, that is o.k., you can keep adding greens as they cook
down, which they will do considerably. Keep tossing wilted greens over
uncooked pieces so that everything cooks evenly. When the greens are all
just softened or wilted, add the cooked pasta and crumbled feta cheese.
Toss all ingredients together and serve in pretty pasta bowls.
Mollie's pasta rules:
1. do not drain all water from the noodles when draining
2. do not over or under cook pasta, pasta should be "toothy"
3. pasta does not always have to be eaten hot.
Serving Ideas : Good with roasted red bell peppers, fruit, and bread
NOTES : This is an excellent vegetarian dish. Chris and Lynn rate *****!
Excellent for the next day's lunch box, even cold.
Recipe by: from Mollie Katzen's cooking show Posted to MC-Recipe Digest V1
#553 by Lynn and Chris Cage <redcage@inlink.com> on Apr 5, 1997
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