PASTA WITH WILTED GREENS, BACON AND FRIED EGG
The success of this delectably simple weeknight pasta relies on two things: the quality of the bacon, and the sheer amount of freshly ground pepper. The bacon must have ample fat to render out (this is where the sauciness comes from) as well as a hearty, smoky flavor. As for the black pepper, more is more; getting enough of that subtle, floral spiciness will require more than a few turns from the grinder. And yes, there's an egg on top.
Provided by Alison Roman
Categories dinner, lunch, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of salted boiling water until it's just al dente. (It should still have quite a bite to it; you'll finish cooking it in the skillet.) Drain, reserving 1 cup pasta water.
- Meanwhile, cook the bacon in a large skillet over medium heat until it has rendered all its fat and the pieces are crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or bowl, leaving the fat behind in the skillet; set bacon aside.
- Return the skillet with the bacon fat to medium-high heat. Crack the eggs into the skillet and season with salt and pepper. Fry the eggs, using a spoon to encourage the bacon fat to come up around the whites and cause them to puff slightly. Cook the eggs until the whites are just set and crisped around the edges and the yolk is still bright yellow and runny, about 3 minutes.
- Using a spatula, transfer eggs to another paper towel-lined plate, leaving the bacon fat behind; set eggs aside.
- Return the skillet with the bacon fat to medium heat and add the garlic. Cook, stirring occasionally, until it's softened and lightly browned, about 2 minutes. Add kale by the handful, letting it wilt between additions, and season with salt and pepper. Cook until the kale is totally wilted and softened, about 4 minutes.
- Add pasta and 1/2 cup pasta water to the skillet, using a wooden spoon to scrape up any browned bits on the bottom. Season with salt and plenty of fresh ground pepper. Continue to cook at medium heat, tossing the pasta occasionally, until the sauce has thickened and reduced by about half, about 2 minutes.
- Add remaining 1/2 cup pasta water and continue to cook, tossing to encourage the starches to release, until you've got a thick, glossy sauce, about 2 to 3 minutes. (The pasta should also be completely tender at this point.) Add 1/4 cup grated cheese and more freshly ground pepper; toss to coat.
- Divide pasta among bowls and crumble crispy bacon over. Top with additional cheese and a fried egg. Make sure to break the yolk before eating.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 18 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 551 milligrams, Sugar 3 grams, TransFat 0 grams
SPAGHETTI WITH SAUTEED COLLARDS AND BACON
Our Chopped Dinner Challenge this week was to use collard greens - fast! We decided to do a quick saute and pair them with pasta to make them the star of this dish. Chopped Basket Ingredient: Collard Greens
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a large, heavy skillet over medium heat until crisp, about 8 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate.
- Add the oil to the fat in the skillet and increase the heat to medium-high. Stir in the garlic and cook until very fragrant and golden, about 1 minute. Stir in the collards, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning with tongs, until the collards are tender and bright green, 3 to 4 minutes.
- Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups of the pasta cooking water, and then drain the pasta.
- Toss the spaghetti with the collards and some of the reserved pasta cooking water. Toss in the cheese and season with salt and pepper. Crumble the reserved bacon over the spaghetti and serve sprinkled with the red pepper flakes.
WILTED GREENS
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
- In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.
PAPPARDELLE WITH GREENS AND RICOTTA
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Provided by Martha Rose Shulman
Categories dinner, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
- Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 19 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 629 milligrams, Sugar 3 grams
SPAGHETTI WITH ITALIAN SAUSAGE AND MIXED GREENS
Steps:
- Whisk oil, lemon juice and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
- Cook sausages in heavy medium skillet over medium heat until browned and cooked through, turning frequently, about 20 minutes. Using tongs, transfer sausages to paper towels and drain; cut into 1/4-inch-thick rounds. Combine sausage rounds and greens in large bowl.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Add hot pasta to bowl with sausage rounds and greens; toss until greens begin to wilt. Mix in enough dressing to coat. Season to taste with salt and pepper. Divide pasta among bowls. Top with cheese and serve.
WILTED MUSTARD-GREEN PASTA
For variety, try adding black olives or roasted red peppers to this dish.
Yield Serves 4 as a main course or 6 as a first course
Number Of Ingredients 5
Steps:
- Bring a 6-quart kettle three fourths full with salted water to a boil for pasta.
- Remove and discard ribs from greens. Coarsely chop greens and finely chop garlic. Finely grate zest from lemons.
- Cook pasta in boiling water until al dente. While pasta is cooking, in a 12-inch nonstick skillet cook zest and garlic in oil over moderate heat, stirring, until garlic is golden and remove skillet from heat. Add greens to garlic mixture with salt and pepper to taste, tossing with tongs until greens are wilted. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add hot pasta and 1/4 cup reserved pasta cooking water to greens and cook over moderately low heat, tossing until combined well. If mixture is too dry, stir in more pasta cooking water.
PASTA WITH CARAMELIZED ONIONS AND BITTER GREENS
Use a variety of autumnal greens and serve them with the onions and fettuccine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.
- Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
- Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.
WILTED DANDELION GREENS WITH TOASTED MATZO CRUMBLES
The inspiration for this lunch salad comes from the seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish world, it can be an assertive green, one with bite. We chose dandelion greens, which are at their peak in the spring. (Please note: for Ashkenazi Jews, the mustard in this recipe is not considered kosher for Passover.)
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.
- Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and pepper, and toss with matzo crumbles.
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SPAETZLE WITH CARAMELIZED ONIONS, WILTED GREENS AND …
From panningtheglobe.com
5/5 (1)Total Time 1 hr 35 minsCategory Vegetarian Side or Main DishCalories 394 per serving
- In a large bowl, whisk or beat eggs until they start to get foamy on top. Stir in milk. In a medium bowl combine four (3 cups), salt (1/2 teaspoons) and pepper (1/8 teaspoon). Add flour mixture to eggs a cup at a time, stirring until just combined. (over-working the dough makes it tough) You will have a fairly firm batter. If it’s too firm and not sticky at all, add a bit of water. Don’t worry if it’s not perfectly smooth.
- Bring a large pot of salted water to a boil. Working with 1/4 of the batter at a time, hold the spaetzle maker over the pot and slide the cup back and forth, allowing the dough to fall into the water. You may need to use a knife to help release the dough. Allow it to boil for another 2 1/2-3 minutes. Using a skimmer or a slotted spoon, transfer cooked spaetzle to the ice bath. Repeat three more times or until all the batter is used up. Once the ice has melted, drain the spaetzle. Put it in a bowl and toss with 1 tablespoon olive oil. At this point you can store it in the fridge, covered, for a day or so before proceeding.
- In a large heavy pot combine 3 tablespoons of olive oil, sliced onions, 1/2 teaspoons salt and 3 tablespoons of water. Heat the mixture, stirring, until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally.
- While the onions are cooking, heat the remaining oil 2 tablespoons olive oil in a large skillet over medium heat until hot but not smoking. Add the greens and 2 tablespoons of water. Cover and cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat. Season to taste with salt and fresh ground pepper.
GARLICKY SPAGHETTI WITH MIXED GREENS RECIPE - KAY CHUN
From foodandwine.com
5/5 (2)
- In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
- Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
- In a large pot, combine the remaining 1/2 cup of oil with the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and light golden, 7 to 8 minutes. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes. Divide the pasta among bowls and top with the panko.
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