1-11…Fusilli with Kale and Mustard greens

Patience described to me the “brain benefits” of eating greens, recently broadcast on an interview on NPR. Of course I immediately went out and bought 18 pounds of greens, which has resulted in tonight’s dinner.

INGREDIENTS:

Fusilli Fresh Kale Bacon coarsely chopped Anchovies, 3 or 4 fillets finely chopped Olive oil Garlic and onion Basil and oregano Salt and pepper

PROCESSS:

Cook the bacon, remove, drain, and set aside. Add olive oil to the pan and cook the garlic, onion, and anchobies until soft. The anchovies will melt into oblivion. Chop the greens and blanch in boiling water for 4-5 minutes, drain, and add to the pan, along with red pepper and seasoning, and cook over low heat.. Cook the pasta in the water used for the greens, add to the pan with the greens and mix well. Mix in most of the bacon and serve with bacon sprinkles and parmigiano reggiano cheese.

COMMENTS:

Those of you who read this blog regularly no how stingy I am with praise, so you will be surprise when I go APE over this dish. It was fantastic!!! I loved it!!! I suspect it was the combination of the Kale and anchovies that gave it an almost sweet taste, or maybe the bacon and cheese….no…it was the anchovies and cheese….or was is it the kale and bacon? Whatever it was….it was great.