Joshua Rosenthal, the man behind the movement |
It has been a while since I shared a recipe so here is a simple spaghetti recipe with one of my favorite greens and one of my favorite cookbooks on the whole earth, 'Greens Glorious Greens!' by Johnna Albi and Catherine Walthers.
Dandelion with Spaghetti
3 T olive oil
3 garlic cloves, minced
Pinch of hot pepper flakes
1 16 oz can stewed tomatoes with juice
salt to taste
1/2 lb spaghetti (I use Quinoa Spaghetti, a delicious gluten-free alternative)
1 lb dandelion greens, washed stemmed and chopped into bite sized pieces
Grated Romano or Parmesan Cheese
Heat olive oil in a large skillet, and saute garlic and hot pepper flakes until garlic is golden, 1 to 2 minutes. Add tomatoes. Simmer, covered, for 10 to 15 minutes. Season with salt. Cook the spaghetti in boiling water for 3 minutes less than directed on the package. Add the dandelion greens and continue cooking until spaghetti is done. Make sure the the dandelion leaves are submerged in the water during cooking. Drain well. Combine tomato sauce, pasta, and dandelion greens. heat and serve with grated cheese.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.