Garlicky Spaghetti with Mixed Greens

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!

I’m bringing this dish to share at my favorite blog party, Angie’s Fiesta Friday #161, co-hosted by Laura @Feast Wisely this week. Enjoy!

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

1. 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.
2. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
3. 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.
4. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper.
5. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes.
6. 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.

One Year Ago:

• Mushroom-Spinach Soup with Middle Eastern Spices
• Tropical Carrot, Turmeric, & Ginger Smoothie

Two Years Ago:

• Spinach-Potato Soup

Three Years Ago:

• Orecchiette with Chicken Sausage & Broccoli Rabe

Four Years Ago:

• Button Mushrooms a la Creme
• Macaroni Baked in Yogurt (Arshda Madznov)

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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