| 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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