Stir-fry greens with linguine - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | 1-lb package linguine | |
| 2 | tablespoons | Olive or peanut oil |
| 4 | Cloves garlic, finely chopped | |
| 2 | cups | Broccoli rabe or Chinese flowering cabbage pieces (2-inch lengths) |
| 2 | cups | Sliced Swiss chard or bok choy (1-inch crosswise slices) |
| 1 | cup | Torn mustard greens |
| 1 | cup | Torn beet tops |
| 1 | cup | Chicken broth |
| ⅛ | teaspoon | Crushed red pepper |
| ½ | cup | Unsalted peanuts or chopped cashews |
| Grated Parmesan cheese (opt) | ||
Directions
1. Cook linguine following package directions until al dente.
Meanwhile, in 5-quart kettle, heat oil over medium heat. Add garlic and stir fry briefly. Add broccoli rabe, Swiss chard, and mustard greens; continue to stir fry for 5 to 6 minutes.
2. Stir in beet tops, broth, and crushed red pepper; heat mixture to boiling. Add drained linguine and toss until well mixed. Transfer to serving bowl; sprinkle with nuts and cheese, if desired. Serve immediately.
Country Living/June/90 Scanned & fixed by DP & GG