Recipe: Spaghetti with Tender Greens and Gorgonzola

SPAGHETTI WITH TENDER GREENS AND GORGONZOLA

1/4 cup extra-virgin olive oil
4 medium garlic cloves, minced
2 pounds tender greens such as spinach, beet greens (or Swiss chard, stemmed, washed and chopped)
Salt and ground black pepper
1 pound spaghetti
4 ounces Gorgonzola or other blue cheese, crumbled

Heat the oil with the garlic in a large saute pan or Dutch oven over medium heat. When the garlic sizzles and starts to turn golden.

Add the wet greens. Cover and cook over medium-high heat, stirring occasionally, until the greens completely wilt but are still bright green, about 5 minutes. Uncover and season to taste with salt and pepper. Cook over high heat until most of the liquid evaporates, 2 to 3 minutes longer.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente.

Reserve 1/2 cup cooking liquid and drain the pasta. Return it to the pot. Stir in the greens and cheese. If the pasta seems too dry, add the cooking liquid 1 tablespoon at a time until you reach the desired consistency.

Divide among 4 pasta bowls and serve immediately.

Servings: 4
Source: The Complete Book of Pasta and Noodles by Cook's Illustrated