Description
This easy pasta sauces uses fresh garden greens – spinach, kale and collards. Feel free to use any leafy green you like, such as beet greens or swiss chard.
Scale
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped garlic scapes (about 1/4-inch long, flower heads removed)
- 4 large kale leaves, slivered
- 4 large collard leaves, slivered
- 6 large spinach leaves, slivered
- 1 cup grape tomatoes, cut in half
- 2 tablespoons heavy cream (35%)
- 1/4 cup grated Parmesan
- 6 large fresh basil leaves, slivered
- fresh ground pepper to taste
- sea salt to taste
- cooked egg pasta (enough for 2)
Instructions
- Heat the oil in a skillet over medium heat. Add the scapes and gently sautée for a few minutes or until they begin to soften.
- Add the slivered kale and collard greens and cook for a few minutes or until they soften.
- Add the spinach and basil leaves. Cook until the spinach is soft.
- Add the cream and grated Parmesan. Cook until well combined and the cream has heated through.
- Add the pasta to the pan and toss to coat. Serve immediately, adding salt and pepper to taste.
Notes
Substitution Ideas:
• If you can’t find scapes, use one clove of crushed garlic and sautée it over low heat so it becomes sweet, not bitter
• Swiss chard, and beet greens can easily be substituted for any or all of the greens.
• Use thyme, marjoram or oregano (or a combination) if you don’t have basil.
• Chop up heirloom tomatoes if you don’t have cherry or grape tomatoes on hand.