This is yet another one of those recipes born of looking into a somewhat sparsely stocked refrigerator and saying, “WTH can I do with what I have in here?!?”
It’s actually a riff on Spaghetti Aglio e Olio, which is literally spaghetti with garlic and oil. I was introduced to this super simple dish about 20 years ago by a good friend who happened to be from Singapore. It’s crazy easy and good to make when you don’t really have much else on hand in the house. I think it’s the salt, pepper and cheese that really makes aglio e olio.
For this, I just added greens and sautéed them in copious oil with garlic. I had collard greens on hand, but this would work with any type of greens—mustard, chard, kale, what have you. The below makes about 2 servings – adjust accordingly for more.
Spaghetti with Greens, Garlic and Oil
1/3 box of spaghetti
1/8 cup olive oil
5 cloves garlic, minced
Red pepper flakes
1 bunch greens, stemmed and cut in ribbons
1) Boil pasta per directions on package.
2) Heat olive oil in sauté pan.
3) Add greens and begin to sauté over medium heat. Follow with garlic, red pepper flakes and a pinch of salt to help flavor and wilt the greens. Turn to low to keep garlic from burning and oil from overheating.
4) Wilt greens until they reach your desired consistency.
5) When ready, drain and toss pasta with the greens, oil and garlic. Salt and pepper to taste. Pasta should be coated with oil but not swimming in it. Add more if necessary.
6) Top with parmesan cheese.
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