Almost as a “rule,” I increase the amount of garlic in every dish. Not this one! It incorporated two huge heads of garlic. Just my style. Mmmmm. 🙂
This recipe was adapted from Food and Wine, contributed by Kay Chun. I also loved that there were so many greens- two pounds! I used a combination of kale and mixed baby greens. I also used whole wheat spaghetti. Quick, easy, healthy, and great!
Yield: 6 servings
- 3/4 cup extra-virgin olive oil
- 1 cup panko
- 2 tablespoons finely chopped parsley
- coarse salt
- freshly ground black pepper
- 1 pound whole wheat spaghetti
- 2/3 cup thinly sliced garlic (about 18 cloves or 2 large heads)
- 2 pounds kale, mustard greens, or other mixed greens stemmed and leaves coarsely torn (24 cups) (I used 1 1/2 pounds kale & 1/2 pound mixed baby chard, kale, & spinach)
- 2 tablespoons fresh lemon juice
- In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
- Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
- In a large pot, combine the remaining 1/2 cup of oil with the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and light golden, 7 to 8 minutes.
- In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
- Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
- Divide the pasta among bowls and top with the panko.
Note: The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving.
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