Simple Greens Bisque (simple greens pasta sauce)

December 13, 2011

Simple Greens Bisque (simple greens pasta sauce)

Kumi Rao, Tucson CSA

2 tablespoons of butter or olive oil
2 shallots or 1 medium-sized onion (diced very fine)
4 cloves garlic (minced)
1 cup of pureed greens (turnip/rutabaga/daikon tops; any of these work great)
1/2-1 teaspoon (to taste) crushed red chili flakes
1/2 cup of heavy cream/milk/coconut milk/unflavored almond milk
Salt to taste

On a medium–low flame, add chili flakes to 2 tablespoons of butter/olive oil for 1-2 minutes.  Add shallots or onion, a heavy pinch of salt and sauté until the onions start to turn a lovely brown (about 4-5 minutes).  Add minced garlic and sauté for one minute.  Add pureed greens and cook until most of the moisture has been evaporated (about 5 minutes).  Thin mixture out with the milk of your choice and simmer for another 5 minutes. Season with salt to taste.

Serving suggestion: Top with a drizzle of extra virgin olive oil and cream – serve with Barrio bread.

** To make this into a pasta sauce, simply add basil/oregano or fresh herb of your choice, thin out with only 1/4 cup of “milk” (preferably a richer option, heavy cream or coconut milk) and add to 8 ounces of pasta.

Serves 4.

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