Simplicity Rules: Kickin' Greens and Garlic Pasta

We have a few staples at our house. Two of them are garlic and greens. I'm always amazed at how many dishes I can create with (almost) only these two ingredients.

This week, we happened to have Swiss chard (locally grown from our co-op) and mustard greens (from our CSA) on hand. And last night was a particularly uninspired cooking night. Dinner time was approaching (OK, it was WELL BEYOND dinner time), and I was getting a bit frazzled.

So, I let simplicity take over. I brought a pot of whole wheat pasta to the boil. And I started to throw ingredients into a skillet -- a dash of olive oil, a few cloves of crushed chopped garlic, a pinch of red pepper flakes, a splash of white wine, and about a pound and a half of greens.

Less than twenty minutes and a few shavings of good parmesan cheese later, we were satiating ourselves with big bowls of pasta & greens.

Slowly, but surely, I am learning that it does not take a slew of ingredients to create a flavorful, fulfilling meal.



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