It’s that time of the CSA season again, when we are inundated with fresh, delicious, organic greens. Each day I consume salad by the mixing bowl-full. Yet somehow, I still seem to have more greens than I can make my way through in a week.
Tonight’s recipe made a dent in the spinach and kale, and I feel somewhat relieved. I love the high ratio of greens to pasta in this dish, and though it looks very similar to the pasta we did with mustard greens last week, it is actually very different. This one uses a combo of spinach and kale, but is so un-kale like that it can (and did) pass for a spinach-only, non-kale dish.
• Pasta with Spinach, Kale & Goat Cheese •
from fork, knife, swoon
1/2 lb dry pasta
2 tbsp extra-virgin olive oil
1 tbsp unsalted butter
1-2 cloves fresh garlic, finely sliced
1 medium yellow or sweet onion, minced
3 cups (packed) kale leaves, rough stems removed and chopped
3 cups (packed) spinach leaves
3 oz goat cheese (I used the whole 4oz log)
3 oz Parmesan cheese, finely grated or powdered (about 1/2 to 2/3 of a cup)
kosher salt and freshly-ground black pepper, to taste
Bring a large pot of water to a boil. Cook the pasta al dente according to package directions.
Meanwhile, heat the olive oil and butter in a large skillet over medium-heat, until the butter is melted and the oil just begins to shimmer. Add the garlic and onion and cook, stirring occasionally, until just softened, about 2-3 minutes.
When the pasta has about two minutes to go, add the kale and cook for a bit, then add the spinach, and stir constantly until the greens just begin to wilt. The greens will continue to cook from the heat of the pasta, so be careful not to overcook.
Drain the pasta, then return the pasta to the pot (off of the heat). Pour the greens mixture over the pasta, add the goat cheese and Parmesan, and stir to combine. Serve warm.