Saturday, June 10, 2017

6-10-17 Mixed Greens, zucchini, diced tomatoes

The porch gardens beckons.  There are beet green and some chard that is ready to be harvested, and when the garden calls, the cook responds.  Since it was only last week that we had pasta with greens and beans, and greens and sausage, it was time to come up with something different.


1.     Trottole pasta (or your own favorite shaped pasta)
2.     Zucchini sliced cross wise
3.     Diced tomatoes
4.     Fresh beet greens and chard
5.     Olive oil
6.     Onion, garlic, red pepper flakes
7.     Celery
8.     Red wine
9.     Chicken broth
10. Fresh Rosemary and basil


Cook the onion, celery and garlic in oil until soft. Add the zucchini and cook over high heat, stirring frequently, until the zucchini is browned.  Lower the heat and add the tomatoes, red wine, and herbs and cook over low-medium heat for about 15 minutes.  Add the greens and a splash of chicken broth, cover, and cook until they’re wilted. Remove from the heat.  When the pasta is ready add to the pan with the sauce and mix thoroughly.


Be careful with the red pepper flakes. There was more than enough heat in this dish tonight, but it did not prevent Patience from giving me two thumbs up.

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