Noodles with Green Ribbons

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

Directions:

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.

Comments from Kathleen Morrison :

*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.

User Reviews:

this is an awesome AND healthy side dish that goes with almost anything.

Submitted by seena on December 05, 2001

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