We must keep the garlic industry afloat. We buy ropes and ropes of the stuff. There's no such thing as too much garlic. From the Great Big Food Show
Ingredients
- 1 1/2 teaspoons kosher salt, plus additional for pasta water
- 16 cloves peeled garlic, thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 medium yellow onions, halved and sliced
- 1/8 teaspoon crushed red pepper
- 12 cups torn greens, such as mustard, kale, chard, escarole, or a mix
- 12 ounces spaghetti
- 1/4 cup grated pecorino Romano cheese
Directions
Game Plan: Slice the garlic and onions while the water boils. Wash and tear the greens while the onions brown.
Bring a large pot of cold water to a boil and salt it generously. Cook garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Pour off and reserve all but 2 tablespoons oil. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. Season with the 1 1/2 teaspoons salt.
When the onions are almost done, add the greens to the boiling water and cook, uncovered, just until tender, about 2 minutes. Using tongs, lift the greens from the water, shake off the excess water, add them to the onions, and cook, stirring occasionally, until tender, about 5 minutes.
Bring a fresh pot of water to a boil. Salt it generously, add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes. Scoop out and reserve about 1 cup of the cooking water; drain the pasta. Transfer the pasta to a serving bowl and toss with the cheese. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Scatter the garlic chips over the top and serve.
Know-How: Speed-wash your greens like we do here in the Food Network Kitchens: Tear up the leaves, swish them in a big bowl of water, shake them semidry, and get cooking.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By nycgirl351_10654191
Bronx, NY
on January 21, 2013
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This was just Ok to me. It was very easy to make, but it just tasted
a bit plain. I added some fresh squeezed lemon juice to freshen
it up a bit.
By mct121
Washington, DC
on March 20, 2009
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My boyfriend and I loved this pasta dish. I used swiss chard and it was very tender in the pasta. The only thing I would do different next time is I wouldn't bother with slicing the garlic. I think I'm going to try just chopping it and putting it directly in with the pasta.
By amandasmith199_...
San Diego, CA
on December 12, 2007
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I wanted to make this recipe since it seemed very simple and it used greens that I normally don't cook with. I used Kale and Mustard Greens, and used whole wheat pasta instead of regular pasta. I cut the recipe in half since I was only cooking for 2. Overall I was pleased with it, but I felt it was a little bland and I ended up using more cheese than the recipe called for. I am not very familiar with cooking with greens so maybe I didnt choose a good combination. Maybe I will try this again but pick some different ones...Swiss Chard and Escarole maybe?
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