16 garlic cloves, thinly sliced--about 1 large head of garlic
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon red pepper flakes
12 cups torn winter greens such as kale, chard, escarole or mustard greens about 2 1/2 pounds--we used Napa cabbage from our Farmer's Market trip this weekend!
1 lb. whole wheat pasta
1/4 cup grated pecorino romano cheese
Paper towel or part of a brown paper bag
Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and return to stockpot. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with garlic chips.
This is a simple yet delicious recipe and one where you won't miss meat at all! The original recipe called for regular pasta but we substituted whole wheat so that we could eat more of it guilt-free. I have leftovers with the chips stored separately to prevent them from getting soggy waiting in my fridge for lunch today for WIAW with Jenn at Peas and Crayons and I'd be willing to bet that the leftovers will be just as good as dinner last night!
What are you eating this Wednesday? Are you a garlic fan like me or do you tend to stay away from its pungent flavor?