This pasta is tasty made with kale, collards, or any greens you have growing in the garden. I will go and cut whatever is ready or use what I brought home from the farmers' market. I like to include something that has a bit of spice, such as broccoli rabe, red mustards, or mature rocket. Many times I will cook more greens than I need and put them in the refrigerator to make a quick pasta another time. (Add the garlic and goat cheese at the time you are going to toss them with the pasta.) This is perfect for those days when dinnertime shows up before you know it.
• Depending on how sharp the cheese is, sometimes I add a splash of vinegar to the finished greens.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Pull the tough stems away from the leaves of:
1 bunch of kale (lacinato, Red Russian, or Siberian)Step 2
Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add:
1 pound whole-wheat spaghettiStep 3
While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in:
2 tablespoons extra-virgin olive oilStep 4
Stir in the greens and heat through. Move the greens from the center of the pan and add:
2 garlic cloves, finely choppedStep 5
Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with:
1/3 cup crumbled fresh goat cheese
A pinch of dried chile flakes
A drizzle of extra-virgin olive oilStep 6
Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.
