Makes 4 servings
It's easy being green, despite Kermit's lament.
Clearly, if Americans would have been swayed to eat more greens as they grew up, there would be a mere fraction of the disease we experience today.
They are a rich source of iron, calcium, potassium, and magnesium and vitamins K, C, E, and many of the B vitamins. Greens provide an assortment of phytonutrients including beta-carotene, lutein, and zeaxanthin, which protect our cells from damage and our eyes from age-related problems. Dark green leaves even contain small amounts of Omega-3 fats.
- Regulates blood clotting
- Helps protect bones from osteoporosis
- May help prevent and possibly even reduce atherosclerosis by reducing calcium in arterial plaques.H
- Helps prevent diabetes
This dish is quick, easy, nutritious, deliciously, economical and works with all sorts greens. (Except Al Green)
Hint: Use the same pot of water to blanch the greens before boiling the pasta and then cooking the whole dish in the pot.
1 bunch cooking greens (chard, collard greens, turnip greens, spinach)
1 tbs. sea salt plus to taste
Black pepper to taste
1 lb. whole grain / bean spaghetti or linguini
4 cloves minced garlic
2 tbs. olive oil
1/2 tsp. red pepper flakes
1 tbs. ground flax seeds
3/4 cups freshly shredded grating cheese such as parmesan, soy or Romano
-Bring a large pot of water to a boil
-Meanwhile, trim and wash greens, leaving the leaves whole
-Add 1 Tbsp. salt to boiling water. Add greens and blanch 30 seconds until wilted
-Use tongs or a slotted spoon to remove the leaves to a colander
-In the same water, boil pasta until tender to the bite
-Drain, reserved 1/2 cup of the cooking liquid, and set aside
-Meanwhile, chop garlic and cooked greens
-Once pasta is drained, return pot to medium high heat. Add oil, garlic, pepper flakes. Cook, stirring, until garlic turns just the tiniest bit golden
-Add chopped greens and flax; stir to combine
-Add reserved liquid and bring to a boil.
-Add pasta, stir to combine and bring to a boil
-Take off heat. Stir in half of the shredded cheese
-Taste and add salt and pepper to taste
-Divide between plates or pasta bowls, garnish with remaining shredded cheese and serve.