7-17-17 Mixed greens with mushrooms and cherry tomatoes

Being true to traditional Pugliese cooking – cooking with seasonal fare – tonight will be our 7^th dish with mixed greens from the porch garden.  (They apparently are the gift that keeps on giving.) I’ve done my best to keep each dish at least a little unique.

Note – unless specified, all my recipes call for 4 oz. of pasta for two.  And in almost all or our dishes, there is an equal amount of vegetables, meat, and or seafood.  We are eating more than just pasta every night.

INGREDIENTS:

1.     Spaghetti

2.     Mushrooms

3.     Shallots – celery – garlic

4.     Olive oil

5.     Mixed greens – chard and beet greens

6.     Grape tomatoes – halved

7.     Sweet Vermouth

8.     Fresh basil and oregano

9.     Salt & pepper

PROCESS:

Cook the shallots, celery, and garlic in olive oil until soft.  Add the mushrooms and herbs and cook over high heat – stirring frequently – until they start to brown. Lower the heat and add the tomatoes and a splash of wine and continue cooking . While the pasta is cooking add the greens, cover, and continue cooking over low heat until the greens are wilted.  When the pasta is al dente, add it to the sauce, along with some of the pasta water, and cook for another 1-2 minutes before serving. 

COMMENTS:

I don’t know what else to say about the mixed greens.  We have enjoyed each of the 7 dishes over the past 6 weeks, and anticipate at least one or  two more.