Garlicky Pasta with Greens
Time: As long as it takes to boil pasta water
1 pound pasta of choice
2 bunches of strong greens, tough ribs removed, roughly ripped
several ‘glugs’ of olive oil (a little less than 1/4 cup)
2-3 scape stalks, roughly chopped
6-8 cloves garlic, peeled and roughly chopped
Start the pasta water boiling while you rip up the greens and chop the scapes and garlic. Heat the oil in a smaller skillet, then saute the garlic and scapes until fragrant and starting to brown. Boil the pasta as usual, and about 3/4 of the way through, toss in the greens. Strain the pasta and greens, then toss with the garlicky sauce. Serve.
I made this recipe with the broccoli rabe when we had it last week, but it works with Chinese broccoli, mustard greens, or chard. You can sub lots of green garlic for the scape/garlic combo as well. The pasta to greens ratio can be tweaked quite a bit, and the sauce can be stronger or weaker based on how much pasta/green mix you toss it with.