Sometimes the simplest of recipes are the best. I get caught up making the more complex recipes that I forget that something as simple as this recipe or a roast chicken with just salt and pepper is delightful! I was feeling guilty picking such a simple recipe to blog about but I was short on time. We had originally planned on going out tonight, and I changed my mind at the last minute.
It may sound strange to some, adding balsamic vinegar,
but do not hesitate ~ it added an intensity to the dish.
Fusilli with Mushrooms and Strong Greens
1 lb. collard, kale or mustard greens
¾ lb. fusilli (rotini or penne also are good)
1/3 cup extra-virgin olive oil, divided
1 large onion, thinly sliced
1 Tbl. minced garlic
½ lb. mushrooms, sliced
¼ tsp. red pepper flakes
1 ½ Tbl. balsamic vinegar
Salt to taste
Freshly grated Parmesan cheese
Wash the greens, then trim and discard the tough stems. Coarsely chop the greens. Cook in boiling salted water until tender; drain.
Cook the pasta in boiling salted water until al dente; drain.
While the pasta is cooking, heat 3 Tbl. of the olive oil in a large skillet. Add the onion and garlic and sauté until the onion is softened. Add the mushrooms and red pepper flakes and sauté until the mushrooms soften slightly. Add the greens, the pasta, vinegar and remaining olive oil (if desired); cook, stirring, until heated through. Season with salt.
Serve in warm shallow pasta bowls. Top with a generous amount of Parmesan.