A delicious and healthy pasta dish featuring turnip greens, garlic, and umami powder.
Turnip Greens, washed
0 lb
tablespoons
tablespoons
Large Garlic Cloves, thinly sliced
each
Spinach Or Whole-Wheat Penne Rigate
0 lb
Red Pepper Flakes, optional
to taste
Umami Powder
cups
to taste
1. Prep the Turnip Greens
Start by removing the tough stems from the turnip greens. Roll the leaves into a cylinder and slice them into thin ribbons. This will make them easier to cook and blend seamlessly with the pasta.
2. Blanch the Greens
Bring a large pot of water to a boil and add a tablespoon of kosher salt. Once boiling, blanch the turnip greens for about one minute, then transfer them to a colander using a spider or slotted spoon. Let them cool while you prepare the garlic.
3. Chop the Greens
Once the greens are cool enough to handle, roughly chop them. This will help them integrate well with the pasta later on.
4. Infuse the Oil with Garlic
In a Dutch oven, warm 6 tablespoons of extra-virgin olive oil over medium heat until it shimmers. Add the sliced garlic and sauté for about 3-4 minutes, or until the garlic turns a lovely golden color. This step is crucial as it infuses the oil with a deep, rich garlic flavor. Once done, strain the oil to remove the garlic, transferring the crispy slices to a small bowl.
5. Cook the Greens
Return 4 tablespoons of the garlic-infused oil to the Dutch oven. Add the chopped greens and cook them over medium heat for about 3 minutes, stirring often. This will help the greens soak up that wonderful garlic flavor.
6. Cook the Pasta
Meanwhile, bring the reserved water back to a boil. Add the penne rigate and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water.
7. Combine and Heat
Add the cooked pasta and the reserved pasta water to the Dutch oven with the greens. Cook over high heat, stirring frequently, until the liquid has almost evaporated. This step helps the pasta absorb the flavors from the greens and the garlic oil.
8. Season and Serve
Divide the pasta among plates. Sprinkle each serving with the crispy garlic slices, a pinch of red pepper flakes if you like a bit of heat, and ½ cup of umami powder. Drizzle with the remaining garlic oil and finish with a touch of freshly ground white pepper.
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