| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Low fat, Main dishes, Pasta, Vegetables, Vegetarian | 4 | servings |
INGREDIENTS
| 3 | tb | Extra Virgin Olive Oil; To 4 Tbsp |
| 3 | Leeks; *Note | |
| 3 | Cloves Garlic; Peel, Mince | |
| 2 | lb | Mixed Greens; **Note |
| 1 | lb | Pasta |
| Salt And Pepper; To Taste | ||
| Grated Parmesan Cheese; To Taste |
INSTRUCTIONS
Regular-size kale and collards are too tough for this recipe. *NOTE: white and light green part, washed and thinly sliced **NOTE: such as chard, Arugula, spinach, or beet greens, washed, stemmed, and coarsely chopped In a large skillet or stockpot, heat 3 Tbsp of the oil over med heat. Add leeks and saute until very soft, about 10 min. Add minced garlic and saute for 1 more min. Do not brown the garlic. Add chopped greens and continue cooking for 5 - 8 min, until greens are soft and tender. Set aside. Cook pasta with salt according to package instructions (or make your own fresh). Drain and toss with greens. Moisten mixture with the additional tablespoon of olive oil (or substitute stock). Season to taste with salt, pepper, and Parmesan cheese if desired. Recipe by: Greens Glorious Greens!, Albi & Walthers Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 18, 1999, converted by MM_Buster v2.0l.
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