This meal is a go to in every season. It works especially well when:
~one has limp greens in the fridge that aren't yet ready for the compost
~there is an odd assortment of veggies that would not otherwise work well together
~time is limited and you still want to have some sort of meal
It only requires pasta, butter, capers and veg. If you happen to have lemon or leftover chicken or a tomato on hand, all the better.
Wilt and season (kale, spinach, chard, and/or bok choy) and/or sauté and season (broccoli, cauliflower, Brussels sprouts, green beans... whatever). Make more than you think you'll ever eat.
Might look like this
I'll often do this in two frying pans but there isn't any reason to - you can do it in batches. One of the lovely things about this mean is that it can be served hot, cold, or room temp. It can be refrigerated for later or warmed up in the oven.
~one has limp greens in the fridge that aren't yet ready for the compost
~there is an odd assortment of veggies that would not otherwise work well together
~time is limited and you still want to have some sort of meal
It only requires pasta, butter, capers and veg. If you happen to have lemon or leftover chicken or a tomato on hand, all the better.
Wilt and season (kale, spinach, chard, and/or bok choy) and/or sauté and season (broccoli, cauliflower, Brussels sprouts, green beans... whatever). Make more than you think you'll ever eat.
Might look like this
I'll often do this in two frying pans but there isn't any reason to - you can do it in batches. One of the lovely things about this mean is that it can be served hot, cold, or room temp. It can be refrigerated for later or warmed up in the oven.
While the greens are doing their thing, cook a pound of pasta in well salted water. (I came very, very late to understanding salted water for cooking. Learn from my mistakes dear reader. Read Tamar Adler (p. 7), Samin Nosrat (p. 16-98))
Once the greens are done (or nearly done) toss them onto a large cutting board and chop them into small pieces.
Throw them in a big pasta bowl (or any bowl) but this is my favorite one found at our local Goodwill for $4.
If the pasta is done, add that too.
Then in a small sauce pan, melt a stick of butter (or less but then add some olive oil), add half a jar of capers with their fluid (my jar is 3.5 oz), squeeze half a lemon's worth of juice in and toss the whole pan on the pasta. Mix and serve. OR Mix and let it sit until it's time to eat. Or mix and refrigerate for later. Add chicken or chickpeas for protein.
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