Southern Greens And Pasta Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Green bell pepper | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup peeled and chopped jicama | ||
| Celery | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 can (about 14 ounces) 1/3-less-salt chicken broth | ||
| Tomato Paste | 2 Tablespoon | |
| Oregano leaves | 1 Teaspoon, dried | |
| Ground black pepper | 1/4 Teaspoon | |
| Peas package | 1 | |
| 4 ounces uncooked radiatore or other medium-shape pasta | ||
| 1 head chicory, mustard greens or kale, washed, ribs removed, thinly sliced | ||
| Hot pepper sauce | 2 Drop | |
Directions
GETTING READY
1) Cook pasta according to package directions, without salt. Drain water and set aside.
MAKING
2) In a large saucepan to heat oil.
3) Add bell pepper, onion, jicama, celery and garlic to sauté.
4) Place over medium heat to cook for 3 minutes.
5) Pour in chicken broth, tomato paste, oregano and black pepper to stir.
6) Increase heat to bring to a boil.
7) Cover with a lid and allow simmering over low heat 20 minutes or until the peas are tender.
8) Fold in chicory to saucepan. Put a cover and cook on low until wilted, about 3 minutes.
9) Add pasta to stir in. Thoroughly cook the pasta.
10) Season with red pepper sauce.
SERVING
11) Garnish as desired and serve.
1) Cook pasta according to package directions, without salt. Drain water and set aside.
MAKING
2) In a large saucepan to heat oil.
3) Add bell pepper, onion, jicama, celery and garlic to sauté.
4) Place over medium heat to cook for 3 minutes.
5) Pour in chicken broth, tomato paste, oregano and black pepper to stir.
6) Increase heat to bring to a boil.
7) Cover with a lid and allow simmering over low heat 20 minutes or until the peas are tender.
8) Fold in chicory to saucepan. Put a cover and cook on low until wilted, about 3 minutes.
9) Add pasta to stir in. Thoroughly cook the pasta.
10) Season with red pepper sauce.
SERVING
11) Garnish as desired and serve.
Chef
