Noodles with Green Ribbons

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1 bunch kale or collards
1/2 cup chicken stock
1 pkg. (340 grams) broad egg noodles
1 head roasted garlic*
1/2 cup diced prosciutto (approximately 55 grams)
2 tbsp. toasted pine nuts
Salt and pepper, to taste

INSTRUCTIONS

Stack a few kale or collards leaves on top of each other and roll into a rough cylinder. Hold roll and cut across the roll to make thin ribbons. Heat stock in pot, add greens, cover and cook until just wilted, approximately 5 minutes.

Meanwhile, cook noodles in large pot of boiling water. Drain and place in serving bowl. Add cooked greens. Squeeze pulp from roasted garlic. Stir garlic pulp, prosciutto and pine nuts into noodles and greens mixture. Season and serve immediately.

CHEF COMMENTS

*In a pinch substitute 1 tbsp. bottled puréed garlic for 1 head roasted garlic.

To roast garlic, cut top off pointed end of garlic bulb. Place on shiny side of aluminum foil and wrap. Bake at 400°F for 1 hour or until tender. Once cooled, squeeze pulp from garlic bulb. Whole roasted head or the squeezed pulp can be frozen up to 3 months.

Try serving this side dish with grilled Italian sausage or chicken.

Tagged: noodles, sidedishes add tags

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