All Photos © Christine Elise McCarthy 2013
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Yesterday, I decided to blog about wraps. A wrap rap. So – I set about making a wrap. A collard green wrap. But what to wrap it around? I had the ingredients for a decent slaw in my fridge, leftover from my Vegan Pozole & Taco Pizza efforts so I decided to make a sort of light, Asian slaw with a soy-vinaigrette rather than anything creamy. I also had some plain tempeh in my fridge so I opened that and marinated it in the soy vinaigrette.
Then, with the addition of some avocado & tomato – I commenced to wrap.
As seems to be happening more often these days, I was uninspired in the photography department. I have exhausted my lit locations & various plates & napkins – all of which have been used many times & I now feel like all my images look the same. Cranky & hungry – I snapped a few of the damn collard wrap & then shoved it in my face like a wine cork.
I discovered that 1) the vinaigrette was a bit overpowering and 2) the wrap was MESSY to eat and 3) I fucking hate tempeh! Ick! Even my dog Dexter turned it down when I offered it to him – though my fatboy Memphis ate the piece I gave him AND Dexter’s.
So – I found myself with nearly a full bunch of collard greens that had been quick wilted by soaking them for 2 minutes in boiling water. I didn’t want to muck around with wraps anymore when it came time for dinner. So – like usual – a meal was born of the other ingredients I had handy: lemon, goat cheese, parsley & pasta. Oh – and some dried up old Parmesan.
This is the easiest kind of dish & comes together really fast. The ratio of lemon or goat cheese I list here is just a suggestion. You might like less lemon & more cheese or visa versa. Feel free to tweak it to suit you. Also – the collard green could be replaced with any other leafy green – Swiss chard or spinach or even asparagus or something. This is a really healthy dish, too, as pastas go – so try it!
Creamy Goat Cheese Spaghetti with Lemon & Collard Greens
INGREDIENTS (for 2 servings)
8 oz pasta or your choice
5 oz goat cheese
1 bunch collard (or other) greens
Juice of 1 lemon
Lots of chopped parsley
Parmesan as garnish
Boil water in the pot you will cook the pasta in. Remove the ribs from the collard greens as is depicted above. Roll the leaves & slice them.
My greens had already gotten a 2 minute soak but that isn’t necessary. The collard greens will need about 5-7 minutes in the boiling pasta water. My whole wheat spaghetti had a 7 minute cooking time so – had I not pre-soaked the greens for my failed wrap endeavor – I would have put them in the water with the spaghetti at the same time. The greens are forgiving so do not sweat the timing. Just drop them into the water with the pasta when your pasta is about 7 minutes from being done.
While the pasta cooks, scoop maybe 1/4 cup of the pasta water out & heat it in another pan. Melt the goat cheese in that until it is nice & creamy. I used an herbed goat cheese – hence all the flecks in it. Add the parsley & lemon juice.
When the pasta is al dente, drain it & toss with the goat cheese. Add S&P to taste. Serve with additional lemon and/or parsley and/or Parmesan & plenty of fresh cracked pepper.