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One of my family’s favorite recipes from Cook Right is “Green Leafy Pasta”. Although the recipe calls for leeks, spinach and swiss chard, we often substitute many other vegetables, as long as they are green, such as kale, broccoli, zucchini, and the like. This has forced us to rename the recipe from “Green Leafy Pasta” to “Green Crap”, only you have to rrroll your rrr’s in your best Irish brogue: Grrrreen Crrrrap - like that. Now I don't mean 'crap' in a vulgar sense, more like something discombobulated, malfunctional, or, in this instance, something that does not really look appetizing but very much is. I now have so many altered recipes that end with “crap” that my husband says I should publish a cookbook and call it Kristin’s Krap Kooking!
For this version of “Grrreen Crrrap” I found some delectable Bright Lights swiss chard, that has various jewel tones in the stems of red, yellow, orange, and white - so pretty! I also found my favorite variety of kale - lacinato - which is a lovely forest green, has such an interesting bumpily texture, and a delicate kale flavor. It is a perfect addition to this dish. Alas, there weren’t any organic leeks available, which I prefer, so I used a sliced yellow onion instead. Of course, sliced fresh garlic is a must, and since my garlic sensitivity developed, I have been avoiding garlic. But it is easy to pick out when sliced and does not seem to bother me much in this dish. All sautéed in a generous amount of olive oil and voilà!! A very easy pasta sauce suitable for all blood types.
We use a combo of spelt and rice pasta, cooked together in the same pot for our spaghetti, and I like to top the “Grrreen Crrrap” with crumbled sheep’s milk feta. Ahhh...so good and good for you!
Enjoy!! And remember to rrroll your rrr’s.
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