Pasta and Greens
1 pound Swiss chard, broccoli rapine or similar tender green, washed, stemmed and roughly chopped
6-8 cloves garlic, minced
¼ cups dry white wine
1 pound chicken, boned, skinned and sliced (or shrimp, shelled and veined)
12 ounces mushrooms sliced
8 ounces olives, sliced
½ to ¾ cup extra virgin olive oil
1 cup grated hard cheese, such as romano or parmesan
1 pound linguine or spaghetti
We understand that olives don’t grow locally. This recipe is worth cheating.
Sweat garlic and zest in oil to release flavors. Add mushrooms, chicken, olives and capers and sauté lightly as pasta cooks. When chicken is cooked, add greens and toss to coat with oil. Saute 1 to 2 minutes until greens are warmed through and cooked, but have not yet turned bitter.
Mix with cooked pasta, toss with cheese. Salt and pepper to taste.
Recipe from TomLibous.com
