Spaghetti with Spicy Greens and Garlic

Name: Spaghetti with Spicy Greens and Garlic
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: italian
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

Getting reviews...

Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 6 servings

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

Level: Easy
Total: 35 min

Prep: 5 min
Cook: 30 min

Yield: 6 servings

Ingredients

Deselect All

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.

Cook’s Note

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.