Waiter Rant. So tonight's meal will have to be an old stand by. This recipe started this spring when our CSA (community supported agriculture) share from Calypso Farm turned out to be more leafy greens than we could sometimes eat in a week. The great thing about greens is that when you steam them they turn into almost nothing. I have made this recipe with everything from Spinach, Chard, Kale, Mustard Greens, Radish Green, Turnip Greens, you name it. The one week our basil was actually plentiful here in Alaska I actually used Basil instead of greens, which turned the dish into a creamy pesto.
1 cup of heavy cream
4 cloves garlic smashed and chopped finely
1 cup freshly grated parmesean cheese
1/2 - 1 lb fresh greens
1 lb pasta (I prefer penne)
Start pasta water boiling. In a medium size saucepan simmer cream and garlic over medium heat for 15-20 minutes. While cream is simmer add greens to a non-stick skillet with about half cup water and steam over med-high heat until green have wilted. Chop greens finely in a food processor for about 10 seconds. You can also finely chop the green before steaming and eliminate the food processor. Add greens and parmesean to the cream and garlic mixture and pour over cooked and drained pasta, mix well. Top with a little parmesean and freshly ground pepper.