I met Karen Hett from Sun City at a Greenling cooking class held last fall at Green Gate Farms. As conversations among local foodies are wont to do, ours soon turned to the subject of greens: What to do with so many collards, kale, chard, and more? Karen emailed me this recipe, for which she credits lots of sources and plenty of tweaking, a few days later. I modified it a bit according to the contents of my refrigerator last night, but the results were still tasty – and outrageously nutritious. All told, I used up a bunch of Local Box spinach, one of collards, some green garlic, a handful of cilantro, and about a third of a Meyer lemon.6 cups packed greens, including chard, basil, parsley, stems removed
1 small onion, chopped
3 garlic cloves, minced
red pepper flakes
salt to taste
1 cup grated Parmesan cheese (not canned)
1/2 small lemon, sliced thinly
2 tbsp olive oil
1 cup chicken broth, can be made from bouillon cube
chopped olives, green or black
one cup sliced chicken, if desired
1 lb cooked pasta, your choice. This works well with any tube pasta or linguine.
In food processor with the motor running, drop in garlic, onions, lemon; add greens a little at time.
Add 1/2 cup chicken broth and olive oil until a paste is formed.
Remove from food processor and place in sauce pan with grated Parmesan. Add
chicken slices if using. Stir until the cheese is melted, adding more broth if
necessary. Taste for seasonings, add salt and red pepper flakes.
Serve over hot pasta of your choice, sprinkling with chopped olives and pine nuts. Pass extra Parmesan.