2 lb. broccoli raab (or may substitute Swiss chard)
1/2 cup olive oil (divided)
2 cloves garlic, minced or crushed
1 lb. dried (1 1/2 lb. fresh) orecchiette (or may substitute penne or other pasta), cooked and drained
1/2 cup freshly grated Parmesan cheese, plus extra for serving
salt and pepper to taste
Coarsely chop flowers, leaves, and smaller stems of the broccoli raab, discarding larger stems (for chard, chop the leaves and discard stems). Heat 3 Tbsp. oil over medium heat and add the garlic. Turn heat to high and add broccoli raab. Stir-fry about 5 minutes, until completely wilted. Toss raab, remaining oil, and cheese with hot pasta. Salt and pepper to taste and serve with extra cheese.
Adapted from Peterson, James, Vegetables. William Morrow, 1998. ISBN: 0688146589
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
