Sunday, February 1, 2009

Garlic-and-Greens Spaghetti

In keeping with the theme for change in 2009, I cancelled my subscription to Food & Wine magazine. After two years of subscribing I have accumulated quite the stack of recipes to try, but really needed more recipes that would be more weeknight-cooking friendly. The newly launched Food Network magazine seems to fit the bill, although I'm only on my second issue. I got off to a good start with this fairly healthy pasta dish.

Garlic-and-Greens Spaghetti
source: Food Network Magazine, Feburary/March 2009 issue

You will need:

  • 16 cloves of garlic, thinly sliced (a garlic press is handy for this)
  • 1/3 cup extra-virgin olive oil
  • 2 medium onions, halved and sliced
  • 1/8 teaspoon red pepper flakes, or more to taste
  • Kosher salt
  • 2 pounds torn winter greens such as kale, chard, escarole or mustard greens (I used chard)
  • 12 ounces spaghetti (I used 8oz. of whole wheat spaghetti)
  • 1/4 grated pecorino romano cheese
  1. Bring a large pot of salted water to boil. Meanwhile, cook the garlic in the oilve oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp. This should take 2-3 minutes; be careful not to overbrown it. Using a slotted spoon, transfer the garlic chips to a plate lined with paper towels. Pour off all but 2 tablespoons of the oil. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1-1/2 teaspoons of salt.
  2. When the onions are almost done, add the greens to the boiling water and cook uncovered until just tender, about 2 minutes. Using tongs, remove the greens; add them to the skillet with the onions. Cook, stirring occasionally until tender, about 5 minutes.
  3. Return the cooking water for the greensto a boil. Add the spaghetti and cook until al dente, 8-10 minutes. Reserve 1 cup of cooking water before draining the pasta. Drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and toss, using the reserved pasta as necessary to keep the pasta from clumping. Top with the garlic chips.

Makes 4 side-dish servings or 2 entree servings.

Note: If you can, open a window while cooking the onions and garlic. ;-)


WeezerMonkey said...

This looks delicious!

10yearstogether said...

That looks good! Def a Friday or weekend dish though. I can't imagine how interesting I'd smell the day after consuming this. Eeek.