broccoli leaves

Broccoli Leaves With Garlic And Lemon

oz (8 cups) Broccoli leaves

Kosher salt (to taste)

Fresh wedges of lemon (to taste)

olive oil (plus more for finishing)

red pepper flakes (to taste (optional))

garlic (thinly sliced)

water

Broccoli Leaves with Garlic and Lemon

Warm the garlic and oil in a 10 inch or larger saute pan or cast iron skillet and cook on low heat, stirring occasionally until the garlic is aromatic, nutty smelling, and light brown.

Add the crushed red pepper and broccoli leaves to the pan along with the tablespoon of water or wine and cover with a tight fitting lid and cook for 2-3 minutes.

Remove the lid and stir the broccoli leaves to evenly wilt them, season to taste with salt, then put the lid back on and cook a few minutes more until they're as tender as you'd like.

If the pan looks dry, add another spoonful of water to prevent it from drying out. When the leaves are tender, double check the seasoning and adjust as needed, then remove with tongs or a slotted spoon to prevent juice from leaking onto your plate. Serve with lemon wedges and more olive oil for drizzling alongside.

A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes, onions and garlic. The result is a savory ragout that begs to be tossed with pasta.

Pasta With Tomatoes, Greens and Ricotta

olive oil

onion

garlic cloves,

red pepper flakes

tomatoes, peeled,

thyme leaves

Salt

sugar

Black pepper

farfalle or other pasta

ricotta

parsley

Bring a large pot of water to a boil for the pasta.

Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.

Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.   

Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.

Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.

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Broccoli Leaves With Garlic And Lem...

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Broccoli Leaves With Garlic And Lem...

Pasta With Tomatoes, Greens and Ric...

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