| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | Garlic heads; left whole and unpeeled | |
| 1/4 | c | Olive oil; divided |
| 1 1/2 | lb | Spring greens; (red chard, green chard, mustard greens, spinach, dandelion greens, or sorrel) trimmed and washed and coarsely chopped |
| 3 | tb | Lemon juice |
INSTRUCTIONS
S & P Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with W & P. Toss and serve. Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@intergate.bc.ca> on Jan 11, 1998
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