I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.
This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.
Yield: Serves 6 to 8
- 1 pound orecchiette
- vegetable oil, for frying
- 1 15 oz can chickpeas, drained and patted dry
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- coarse salt and ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 2 cups grape tomatoes, halved
- 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
- 1 pound fresh mozzarella, cut into 1/2-inch cubes
- 16 large basil leaves, torn or chiffonade
- In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
- Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
- Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
- Add the tomatoes and cook until softened, 3 minutes.
- Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
- Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
- Add the mozzarella and basil and toss. Add more pasta water, if necessary.
- Spoon the pasta into bowls, sprinkle with the chickpeas and serve.
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