This dish answers the question, “What do we do with all these delicious greens?”
Ingredients:
1 pound cooking greens (spinach, tatsoi, mustard, kale, chard, collards, quelites, etc.)
1 onion, chopped
2 cloves garlic, minced (get some green garlic at your local market if you can)
3 tablespoons olive oil
1 tomato, chopped (or add whatever is in season: peas, asparagus, hothouse tomatoes, etc.)
1 pound cooked chicken breast or tofu, sliced
Salt and pepper
Fresh oregano and thyme, chopped
Pasta of your choice
Sauté onion and garlic in oil until translucent. Add chicken or tofu and sauté 10 minutes. Add tomato (or other seasonal ingredient) and herbs and sauté for 10 minutes, covered.
Add greens and cover. Cook 5 minutes (until greens are tender) or longer if your greens are particularly sturdy. Serve over pasta.
Photo by Alison Penn.Â
Cook’s note: Before adding the greens, I massaged the kale in lemon juice. To keep with the citrus flavor, I added lemon pepper and a dollop of vegan sour cream (because I was craving something creamy). A little bit of feta or another cheese could also be good on this dish.
