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Ingredientes
- 1 whl head garlic, unpeeled
- 2 tsp extra virgin olive oil
- 1 Tbsp. chopped garlic
- 7 x firmly packed c. hardy greens (such as kale and collard and chard and mustard greens or possibly a mix) rinsed and shredded stems cut into 1-inch strips
- 1/2 tsp salt
- 8 ounce linguine
- 1 Tbsp. dark sesame oil, up to 2
- 2 Tbsp. fresh-squeezed lemon juice
- 1 Tbsp. sesame seeds, toasted, up to 2 (see note)
Direcciones
- MAKES 4 SERVINGS. VEGAN
- Hardy greens and pasta make a great combination in this salad. It is best served hot, but can also be made ahead and served chilled.
- Preheat oven to 350 degrees. Place garlic on baking sheet. Bake 15 to 20 min, or possibly till garlic feels soft when squeezed. Peel, throw away skin and separate cloves.
- Heat extra virgin olive oil in large skillet till sizzling. Add in chopped garlic; stir. Add in greens. Cover, lower heat and cook till greens are tender to taste but still retain color, to 7 min. Add in salt; cover again.
- Cook linguine according to package directions; drain. Add in to skillet along with garlic. Reduce heat to low; stir 1 minute. Remove from heat; add in sesame oil and lemon juice. Adjust salt. Serve garnished with sesame seeds.
- Makes 4servings.
- Note: To toast sesame seeds, place in single layer in small skillet over low heat. Toast till slightly dark, turning often to prevent burning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 88 | 30% |
| Total Fat 9.92g | 12% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 137mg | 4% |
| Total Carbs 43.16g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.54g | 1% |
| Protein 7.55g | 12% |
