spaghetti with collards and bacon

I hate to start a post with an apology, especially when one is so deserved, but I'm sorry. If only you knew the exciting project I've been working on for you though, to make AHB much easier to use, with much better pictures - well, you will know soon enough I hope. And then you can decide whether or not to forgive me for my absence. For now, I'll tell you about this very simple and healthy pasta dish I found on Epicurious. It was one of those nights, where I had some things in the fridge that I needed to cook soon or risk wasting, but none of them "went together" - or so I thought. I love bacon with greens, but it turns out you can toss them with pasta and olive oil and actually make a meal out of it. I should try this more often.

Grocery list: 1 pound collards (stems removed, leaves washed and chopped), 4-6 slices bacon, 4 garlic cloves, 1 onion, dried red pepper flakes, olive oil, 3/4 pound pasta (original calls for fusilli, but I was limited to spaghetti), 1 T red wine vinegar, grated parmesan.



In a large stockpot, cook the collards in boiling salted water for 10 minutes. Scoop them out with a slotted spoon and place in a colander to drain. Bring the water back to a boil and cook pasta according to package directions.



Chop the bacon, mince the garlic, and chop or slice the onion.



Fry the bacon pieces over medium high heat in a large skillet until starting to crisp, about 4-5 minutes. Remove them with a slotted spoon to a paper towel-lined plate, but reserve the bacon fat in the pan. (Depending on how much is left, you might want to pour a little out. You only need enough to cook the onions down - about 1-2 tablespoons.)



Add the onion, garlic, and a generous pinch of red pepper flakes, and continue to saute until the onions are translucent, another 4-5 minutes.



Add the cooked and drained collards to the skillet with the onions and garlic. Stir well to combine.



Drain the cooked pasta and add it to the skillet. Drizzle with enough olive oil to coat the pasta (2-4 tablespoons). Remove from heat, and stir the bacon pieces back in. Serve with grated parmesan and cracked black pepper.

leftovers for breakfast: turkey bacon and kale scramble

The kale with roasted onion rings was made for this purpose: to try and recreate The Flying Biscuit's bacon-collard scramble. It might not look that appealing (no offense to The Flying Biscuit, but neither does their version - greens scrambled in eggs have a beauty in the eye of the beholder), but it was delicious. Using (mostly) egg whites and turkey bacon made this a healthy option for any day of the week.

Grocery list: leftover kale or collards, eggs, turkey bacon, grated cheddar cheese.



Chop 3-4 slices of turkey bacon, and saute in just a teaspoon of oil over medium heat for 3-4 minutes.



Add about 1 cup of leftover kale (you might want to run a knife through it to chop it a little more finely) and cook for 1 minute. Whisk 1 egg + 7 egg whites together with a tablespoon of half-and-half, then add to the skillet. Scramble until eggs are cooked, then sprinkle a handful of sharp cheddar cheese over top.

garlicky kale with roasted onion rings

There's a popular breakfast spot in Atlanta called the Flying Biscuit, and one of their signature plates is a turkey bacon and collard green scramble. For whatever reason, I started craving this the other day. But who's going to get up and start cooking greens at 6am? I needed leftovers for this... So instead of making old school fat-back collards (more bacon grease than greens, mmm), I tried this recipe from March 2008 F&W that I'd set aside. It was perfect: the kale wasn't greasy and still had bite (unlike southern collards), and the onion rings were a sweet contrast to the salt and garlic. I'll blog about the scramble tomorrow morning.

Grocery list: 2 pounds kale (washed, trimmed, cut crosswise into strips), 2 shallots, 3 (or 5!) garlic cloves, 1 large sweet onion, olive oil.



Start by cutting the onion into thick rounds (about 1/3 inch), like you're making onion rings. Separate the rings and toss with olive oil, salt and pepper. Roast on a large baking sheet at 425 for about 20 minutes, turning several times, until the rings are golden. Set aside.



Next, boil a large pot of water and add the kale. Cook for 4-5 minutes, then drain. This pre-cooking will help so the garlic won't burn in the next step, so don't skip it.



Mince the shallot and garlic and saute in olive oil over medium high heat. After a couple minutes, add the drained kale and stir well. I added a pinch of crushed red pepper at this stage too, deviating from the recipe just a little.



After about 5-7 minutes, add the onion rings to the kale. You might need to drizzle a little more olive oil over them too, and season with salt and pepper.

swiss chard with goat cheese walnuts & cranberries

I've been serving swiss chard with slivered garlic, fresh lemon juice and a drizzle of olive oil for a while, and wanted to mix it up. Turns out you can use a popular salad combination of goat cheese, walnuts and dried cranberries - who knew?

Grocery list: rainbow or red swiss chard, goat cheese, handful of chopped walnuts, handful of dried cranberries, olive oil.



Chop and toast the walnuts over medium flame, stirring frequently to prevent burning, for a few minutes. Remove from heat.



Remove the stems from the chard and cut into bite size pieces. Saute in olive oil over medium high heat until they just begin to soften, then add the cranberries.



Chop the chard leaves then add to the pan with about 1/4 cup water (pan will be overflowing, but the chard will cook down significantly). Keep moving the chard around so the uncooked leaves on top get moved to the bottom. The water will evaporate as well.



Sprinkle a little fresh goat cheese on top, followed by the toasted walnuts, then stir to mix. Season with salt and pepper.

meat loaf can be the side dish: sauteed spinach with shallots

Eating more vegetables with a main meat dish is a great way to (a) eat less meat, and (b) save money, by way of (a). It's a challenge for me to come up with an interesting method for vegetables that will adequately complement an awesome meat dish without just slathering cheese and bread crumbs all over it (I'm from the south, so that would be my default treatment for vegetables). I bought a big one-pound bag of baby spinach the other day, and was just going to do the "usual" - a little garlic, cranberries and walnuts. But then I happened across this recipe on Epicurious, which is even easier and adds less sugary fatty acoutrements. It's funny to me that they call it a "chiffononade" - if I ever make this for guests, I'll have to remember to fancy it up by using it's proper name. For now, it's just sauteed spinach with shallots. (And the spaghetti squash in the photo was so nice it deserves its own post...)

By the way - I've covered meat loaf before if you're interested in checking out my recipe...

Grocery list: 3 shallots, 1 pound bag baby spinach, some olive oil, salt, pepper.



Saute 3 minced shallots in olive oil for 2-3 minutes. Add the spinach carefully, and keep moving it around so the spinach wilts evenly. When it's all cooked down (it will look like you start with enough spinach for approximately 20 people, but this really only makes 2-3 servings), season with salt and pepper. Much more interesting than you'd think, I promise...

tagliatelle with spinach

This is a simple recipe from The Silver Spoon, a huge cookbook that proclaims itself "Italy's best selling cookbook for 50 years" (I don't know if this is true, but it the several of the 2000+ recipes I've tried so far have been great). I'm always looking for new ways to dress up fresh pasta, so I have more motivation to keep practicing.  This is an excellent recipe for just that purpose.  (And I promise I've had more to eat in the last few days than just carbs -- will try to post something other than pasta next!)

Grocery list: butter, 1 1/2 pounds fresh spinach, 1 onion, 1/2 cup grated parmesan, 1 batch fresh tagliatelle, 1 cup heavy cream.

picture of the pasta


Start by cooking the fresh spinach in boiling water for 4-5 minutes; drain well and chop. Finely chop the onion. Heat 2-3 T butter in a heavy skillet, then cook the onion over medium-low heat until softened (5-10 minutes).



Add the spinach and cook for a couple more minutes; season with salt and pepper, and sprinkle half of the parmesan. I veered away from the recipe by stirring in about 1/2 cup of ricotta cheese at this point, to add a little more protein and creamy texture (it was delicious).

Cook the tagliatelle in salted boiling water for 2-3 minutes, drain, and return to the pan and toss with 2 T of butter. Grease a lasagna pan with butter, then assemble the dish. Layer the cooked tagliatelle with the spinach mixture and sprinkles of remaining parmesan, finishing with a top layer of spinach.



Pour 1 cup of heavy cream over the top, sprinkle the rest of the parmesan, then cook in a 400 degree oven for about 10 minutes, until bubbling and the top starts to brown.

sauteed spinach

There's a similar recipe for this in the Moosewood cookbook, but I've adapted it from its original (which was a wilted spinach salad with pecans) to more of a fully-cooked sauteed version.

Grocery list: 1 9 or 10-oz bag of fresh baby spinach, 2-3 cloves garlic, handful of walnuts, handful of dried cranberries.

Start by mincing the garlic and heating 1-2 T of olive oil in a large saute pan. Cook the garlic for about 2 minutes, then add the bag of spinach. Keep rotating the spinach around so it cooks -- it will look like a LOT of spinach but will quickly cook down into 2 servings. After the spinach has wilted, add the cranberries, walnuts, salt and pepper to taste, and continue to cook for another few minutes. That's all there is to it.