My favorite meal this week was born of necessity. I was one day away from the next CSA delivery and had a pile of vegetables left to use. One of the easiest ways to reduce a mass of greens is to cook it, so I cleaned three bunches of greens, added some turnips and veggie sausage, and tossed it with some pasta. Quick, easy, and really delicious. The variety of greens adds a lot of subtle flavor, and the veggies sausage (Yves Italian variety, I believe) added some nice spice.
- 1 lb pasta
- 1 bunch spinach (washed, stems removed, sliced in 1-in. ribbons)
- 1 bunch arugula (washed, stems removed, sliced in 1-in. ribbons)
- 1 bunch Swiss chard (washed, stems removed, sliced in 1-in. ribbons)
- 1 bunch turnips, scrubbed and cut into quarters
- 2 links vegetarian sausage, sliced
- 1 tbl. minced garlic
- olive oil
- salt, pepper, oregano, thyme (to taste)
- Put a large pot of water on to boil for the pasta. Cook the pasta as directed, but add the spinach and arugula for the last 2 minutes of cooking. Just pile it right on top of the pasta and water, and swirl it with a spoon. Then, drain the contents of the pot in a colander and put in a large serving bowl.
- While the pasta is cooking, heat olive oil in a large skillet on medium-high heat. Add the veggie sausage and turnips, and sauté for about five minutes, until contents start to lightly brown.
- Add chard, garlic and seasoning to the pan, and stir. Cook about 5 minutes, until chard is slightly wilted but still has some body. Remove from heat.
- Add sautéed ingredients to the pasta mixture, and stir. Serve immediately.