| SPAGHETTI WITH SPICY GREENS AND GARLIC |
Recipe from www.foodnetwork.com
1 1/2 teaspoons kosher salt, plus additional for pasta water
16 cloves peeled garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon crushed red pepper
12 cups torn greens, such as mustard, kale, chard, escarole, or a mix
12 ounces spaghetti
1/4 cup grated pecorino Romano cheese
Slice the garlic and onions while the water boils. Wash and tear the
greens while the onions brown.
Bring a large pot of cold water to a boil and salt it generously. Cook
garlic in olive oil in a large skillet over medium-high heat, stirring
occasionally, until golden brown and crispy, about 3 minutes; take care
that the garlic doesn't get too brown or it will be bitter. Using a slotted
spoon, transfer the garlic chips to a paper towel. Pour off and reserve
all but 2 tablespoons oil. Add the onions and red pepper (add a little
more if you like things spicy) to the skillet and cook, stirring, until light
brown, about 10 minutes. Season with the 1 1/2 teaspoons salt.
When the onions are almost done, add the greens to the boiling water
and cook, uncovered, just until tender, about 2 minutes. Using tongs,
lift the greens from the water, shake off the excess water, add them
to the onions, and cook, stirring occasionally, until tender, about 5
minutes.
Bring a fresh pot of water to a boil. Salt it generously, add the
spaghetti, and cook, stirring occasionally, until al dente, 8 to 10
minutes. Scoop out and reserve about 1 cup of the cooking water;
drain the pasta. Transfer the pasta to a serving bowl and toss with the
cheese. Add the greens and some of the reserved pasta water and
toss, adding more water as necessary to keep the pasta from clumping.
Scatter the garlic chips over the top and serve.
1 1/2 teaspoons kosher salt, plus additional for pasta water
16 cloves peeled garlic, thinly sliced
1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 teaspoon crushed red pepper
12 cups torn greens, such as mustard, kale, chard, escarole, or a mix
12 ounces spaghetti
1/4 cup grated pecorino Romano cheese
Slice the garlic and onions while the water boils. Wash and tear the
greens while the onions brown.
Bring a large pot of cold water to a boil and salt it generously. Cook
garlic in olive oil in a large skillet over medium-high heat, stirring
occasionally, until golden brown and crispy, about 3 minutes; take care
that the garlic doesn't get too brown or it will be bitter. Using a slotted
spoon, transfer the garlic chips to a paper towel. Pour off and reserve
all but 2 tablespoons oil. Add the onions and red pepper (add a little
more if you like things spicy) to the skillet and cook, stirring, until light
brown, about 10 minutes. Season with the 1 1/2 teaspoons salt.
When the onions are almost done, add the greens to the boiling water
and cook, uncovered, just until tender, about 2 minutes. Using tongs,
lift the greens from the water, shake off the excess water, add them
to the onions, and cook, stirring occasionally, until tender, about 5
minutes.
Bring a fresh pot of water to a boil. Salt it generously, add the
spaghetti, and cook, stirring occasionally, until al dente, 8 to 10
minutes. Scoop out and reserve about 1 cup of the cooking water;
drain the pasta. Transfer the pasta to a serving bowl and toss with the
cheese. Add the greens and some of the reserved pasta water and
toss, adding more water as necessary to keep the pasta from clumping.
Scatter the garlic chips over the top and serve.
