Spaghetti with Mustard Greens and Goat Cheese

December 18, 2007

Spaghetti with Mustard Greens and Goat Cheese

Philippe, Tucson CSA (adapted from Vegetables from Amaranth to Zucchini, by Elizabeth Schneider)
1/2 pound spaghetti
1/2 pound mustard greens
4 ounces goat cheese
1 tablespoon olive oil

Wash the mustard greens leaves, fold them in half and cut away the stems. Stack the leaves, roll them tightly and slice in super-thin slivers.

Boil spaghetti until “al dente” then stir in half the greens and remove from heat. Drain. Toss with olive oil and remaining greens and crumbled goat cheese.

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