Garlic-and-Greens Spaghetti
- 16 cloves garlic, thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 medium onions, halved and sliced
- 1/8 teaspoon red pepper flakes, or more to taste
- Kosher salt
- 12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds)
- 12 ounces spaghetti
- 1/4 cup grated pecorino romano cheese
- Bring a large pot of salted water to a boil.
- Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes.
- (Be careful not to over-brown the garlic or it will taste bitter.)
- Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate.
- Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired.
- Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes.
- Season with 1 1/2 teaspoons Kosher salt.
- When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes.
- Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside).
- Cook, stirring occasionally, until tender, about 5 minutes.
- Return the cooking water to a boil.
- Add the spaghetti and cook until al dente, 8 to 10 minutes.
- Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl.
- Add the cheese and toss.
- Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping.
- Top with the garlic chips.
- Photograph by Antonis Achilleos
garlic, extravirgin olive oil, onions, red pepper, kosher salt, winter, spaghetti, pecorino romano cheese
Taken from www.foodnetwork.com/recipes/food-network-kitchens/garlic-and-greens-spaghetti-recipe.html (may not work)