I had a good crop of mustard greens in the garden this year, and they were so tender and lemony in flavor. Here is a simple way to prepare mustard greens that I love.
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1/8 tsp red pepper flakes
- 1 tsp dry basil
- 1 c fresh tomatoes, finely chopped
- 4 oz dry penne pasta
- 12 oz fresh mustard greens
- 1/3 c walnuts, chopped
- 1/4 tsp sea salt
- 1/8 tsp cracked black pepper
- Heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes; saute 30 seconds.
- Add the basil and tomatoes and simmer 3-4 minutes, stirring and mashing with back of spoon occasionally. Transfer to a large pasta bowl.
- Bring 6 cups of salted water to a boil over high heat. Add the penne and cook until al dente, according to the package directions.
- Remove pasta with slotted spoon, retaining the boiling water. Place the penne in the pasta bowl.
- Chop the greens, removing all thick stems. Drop the greens in the boiling pasta water and bring to simmer. Simmer 3 minutes. Reserve 1 cup of cooking water while draining the mustard greens. Place drained greens in the pasta bowl.
- Add the walnuts, salt and pepper. Pour in enough reserved cooking water to loosen up the dish, or to your taste. Toss and serve as is, or with a sprinkle of Parmesan cheese.