Sunday, January 29, 2012

Wilted Greens and Pasta.

This is the kind of dinner that happens when you realize that you bought both a gigantic package of baby spinach and a gigantic package of baby spring mix because they were on manager's special at Kroger. And that this might have been kind of a dumb idea because manager's special means it will go bad in two days. And you most certainly cannot eat that much salad. And green smoothies will only go so far to alleviate the problem.

If you make wilted greens you can use up an almost unlimited amount of salad instantly because they reduce to practically nothing. And then you get to be excited because you're eating concentrated vitamins and iron and whatever else is good about lettuce.

So. Boil some water and cook about a fourth of a package of pasta. Pretend it's not bad for you because you aren't using an entire package.

Then chop up some cloves of garlic and saute them in olive oil or butter.

Then add whatever greens you are using. I used baby spring mix but I imagine spinach or kale would work. (You might need to add a little more olive oil or butter. This is ok because we're pretending this meal is basically salad. So it cancels out.)

You should do this in a deeper pan, not a skillet, so that you can add a lot of lettuce at once. If you have to add it a little bit at a time, some of it will get too done and be gross.

Stir the greens around while they cook and add some salt and pepper. I also added a little lemon juice.

I mixed it with my pasta and put some parmesan cheese on top and even Kurt said it was good. Which made me happy because last time I tried wilted greens he thought they were gross. So my skills are improving, yay!

Here are some other ideas for using up extra greens. 
I will probably try making them all because they sound like nice easy dinners.

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