OH my my! THIS was a yummy dish! Seriously! Especially if you like pasta- but want a nice healthy way to serve it. We don’t eat any kind of pasta very often- so when we do we consider it a treat!
So how easy was this yummy and super healthy dish? It was a little more time-consuming than some dishes I make- but mostly because it requires quite a bit of chopping!
Start with all kinds of yummy greens! (Did you know that most Americans eat less than eight lbs of broccoli a year? We eat more than 100 lbs of sugar and sweeteners though!)
- Olive Oil
- 3 bunches of Kale
- Box of Spinach
- Beet Greens from 5 beets
- Arugula (I was only able to find it in small containers or I would have used more- this included 2 small boxes as herbs)
- 3 large Leeks
- Whole wheat pasta
- Fresh Parmesan cheese
- Sherry cooking wine
Chop the leeks and saute them in the olive oil.
Clean and separate the kale leaves from their tough centers and toss the leaves in a boiling pot of water for 2-3 minutes to soften it. (Use the water leftover from this to boil the pasta in- adding lots of yummy nutrients! Some people say you can drink the water too-but we weren’t brave enough to try that!)
Once the kale is finished, strain it and get as much of the water out as possible then roughly chop the kale and throw it in with the leeks.
Chop the rest of the greens up and saute them with the leeks and kale.
Once all the greens are wilted, pour just enough sherry cooking wine over them to cover the bottom of the pan. (Do not cover the greens to the top or it will be too much!)
Allow the sherry cooking wine to reduce while you finish the pasta and drain it.
Once the pasta is drained and rinsed- mix the greens in with it and put on the plate!
Top with fresh grated Parmesan and VOILA! ENJOY!
So- what do you think? Are you going to try it? If you do- let me know! If you add anything to it or change it up to make it YOURS- I would love to hear about how!