One embarrassing thing that will come to light sooner or later is just how often we eat pasta with greens. Tonight my dashing husband cooked up this family favorite with great success using golden chard from our CSA box. He cut out and thinly sliced the stems, sautéed them in olive oil with garlic, minced anchovy, and red pepper flakes, added the chopped greens, tossed the whole mess with spaghetti and served it with some grated pecorino. Just what the doctor ordered after days of big meals and too many ingredients.
Post a Comment