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Pasta With Leeks And Greens

Yield: 4 servings

Ingredients and directions for this recipe

3 tb Extra Virgin Olive Oil; To 4
-Tbsp
3 Leeks; *Note
3 Cloves Garlic; Peel, Mince
2 lb Mixed Greens; **Note
1 lb Pasta
Salt And Pepper; To Taste
Grated Parmesan Cheese; To
-Taste

Regular-size kale and collards are too tough for this recipe.

*NOTE: white and light green part, washed and thinly sliced

**NOTE: such as chard, Arugula, spinach, or beet greens, washed, stemmed,
and coarsely chopped

In a large skillet or stockpot, heat 3 Tbsp of the oil over med heat. Add
leeks and saute until very soft, about 10 min. Add minced garlic and saute
for 1 more min. Do not brown the garlic.

Add chopped greens and continue cooking for 5 - 8 min, until greens are
soft and tender. Set aside.

Cook pasta with salt according to package instructions (or make your own
fresh). Drain and toss with greens. Moisten mixture with the additional
tablespoon of olive oil (or substitute stock). Season to taste with salt,
pepper, and Parmesan cheese if desired.

See also:
Previous recipe Pasta With Korean Sesame Sauce
Next recipe Pasta With Lentil And Apricot Sauce

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