Wednesday, April 15, 2009


This is something I made up a few years ago and it is a solid staple for Morgan and I, though Audrey is very resistant. James thinks it is a bit boring. I added mushrooms this time around, but often do it with just spinach or other greens, and anything else that’s around and seems good. Go with a LARGE bunch of greens – they shrink a lot. I used the green garlic that I had left and omitted the onions this time. When cooking this kind of dish, I also use the eyeball and handful measuring system that I read about once in a yoga magazine – using your hands and eyes to measure, you are more connected to the food than if you are carefully using measuring spoons and cups.

large bunch of greens: Spinach or Chard is safest for kids
1 shallot or small onion, minced
1 – 5 cloves garlic, minced
olive oil
salt and pepper

2 handfuls mushrooms, sliced (optional)
bit of butter
2 splashes white wine

pasta to serve your family – shape of choice

zest of one lemon, plus a few squeezes of juice
chunk of soft goat cheese
palmful of chopped parsley (if you have it)
handful of grated parmesan

Heat a couple of small puddles of olive oil in a large sauté pan. Add shallots/onions and cook until softened. Add garlic and sauté until fragrant, about a minute. Add greens in handfuls, with a bit of salt, wilting. Continue until all of the greens are wilted. Remove to a cutting board, chop, and reserve.

Begin to heat a large pot of salted water at this point. Add the pasta once it boils and cook according to directions. When it is ready, reserve some of the cooking liquid and then drain.

If using mushrooms, add some butter to the same pan and heat. Add mushrooms and brown them. Then add a couple of splashes of wine (perhaps pouring some for yourself to enjoy at this point), raise the heat a bit, and cook until the wine reduces almost completely, stirring occasionally.

Once mushrooms are done, lower heat. Return the greens to the sauté pan. Add cooked pasta, a few splashes of cooking water and goat cheese in forkfuls. Stir until cheese is well distributed. Stir in parmesan. Remove from heat and add parsley and zest. Finish with a splash of lemon juice and serve with parmesan.

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