Sautéed Greens with Garlic over Pasta

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A large colander filled with greens of your choice6 cloves garlic, peeled2 tablespoons extra virgin olive oil¼ teaspoon red-pepper flakes1 pound penne pastaShredded Asiago cheese to garnish

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EQUIPMENT: colander, salad spinner, cutting board, chef’s knife, garlic press, large sauté pan, measuring spoons, pasta pot, pot holders, wooden spoon

Soak and rinse the greens.Chop the greens into bite-sized pieces and spin them in the salad spinner to dry them.Mince the garlic.Heat the extra virgin olive oil in a large sauté pan over medium-high heat.Lightly brown the minced garlic in the oil, being careful not to burn it. Stir it occasionally with a wooden spoon.Add the greens to the pan and stir them until they are blended with the oil and garlic. Cook them until they are tender and wilted, add the red-pepper flakes, and remove the pan from the heat.Cook the pasta according to package directions. When it is done, carefully drain it in the colander, pouring the pan contents away from you to avoid the steam.Pour the cooked pasta from the colander into the pan of greens. Toss to combine.Garnish the greens and pasta with Asiago cheese.Serve immediately.Serves 6

from Greek Revival from the Garden Growing and Cooking for LifePatricia Moore-Pastides160 pages, 155 illustrations hardcover; ebook, $27.95Young Palmetto Books Kim Jeffcoat, series editor

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