Tuesday, March 31, 2009

Jeweled Pasta

Another night I didn't feel like cooking.  I've been eating more 'raw', fresh food lately, and honestly, I've been cleansing... um... just a bit much, so eating wasn't top on my to do list tonight.  However, I do have a family, and they do need to eat, so off to the kitchen to create a new dish to please everyone.
What I ended up with was something I call Jeweled Pasta.  I have been drinking as much kale and chard as my little taste buds will allow (in the form of green drinks), so I thought tonight I would do a bit of sauteing instead.  What came about was truly inspiration!

Jeweled Pasta

1 package pasta, any shape (I used gluten-free rotini)
1 bunch organic kale, cut in bite-sized pieces
4 leaves chard, cut in bite-sized pieces
1/2 tomato, sliced in 1" pieces
10 garlic cloves, sliced
olive oil
salt and fresh pepper to taste

This one's pretty easy:

Cook pasta according to package directions and drain.
Saute the garlic in the olive oil over medium to low heat.  The higher the heat, the more the chance of scorching the garlic, making it bitter.  Once the garlic turns lightly translucent, add the greens, stirring often.  As the greens begin to turn bright green, add the tomato, cover and take off the heat.  You do not want to overcook the greens - let them stay bright green.  Add salt and pepper to taste, and add more olive oil if necessary.  Pour greens over pasta and serve with freshly shaved parmesan cheese, if you like.  Tasty!

I think we don't eat enough greens, typically, in our very SAD diet.  It's a shame, since greens hold the highest count of calcium in the plant world.  You also get plenty of vitamin K which is tough to get elsewhere.  Folic acid - a brain fuel chemical is available in greens as well.  And they're just beautiful as they grow, don't you think?  All that beauty AND brains too!  
Do you have a favorite way to fix them?  Please share it here for everyone to learn how to add these highly nutritious foods into our diets.

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