We got our first CSA box of the season this weekend. It’s a little early for Wisconsin, but we are very lucky to belong to a great CSA that has a long season. This week we got ramps (a type of wild leek), sorrel, parsnips, and chives. I’ll use the chives later this week in twice baked potatoes.
Tonight for dinner I made pasta and greens. I developed it over the last few summers, and it works with just about every summer green there is, from dandelion greens to kale to sorrel. Tonight it was ramps and sorrel.
Ingredients:
Whole wheat pasta, dry or fresh
Garlic, minced
Olive oil
Greens
Romano cheese
Heat a little olive oil in a frying pan and cook the garlic lightly, being sure not to burn it. Add any stems or other thick parts like the bulbs of ramps. When those are tender, add the leaves and cook until just tender, just a minute or two.
When the pasta is cooked, toss it with olive oil. Combine the pasta with the cooked greens and serve with grated cheese.