Thursday, June 2, 2011

Sauteed Spring Greens, Sweet Onions & Carrots with Roasted Garlic

  • Garlic head; left whole and unpeeled
  • 1/4 c Olive oil; divided
  • your choice pasta, quinoa or other grain
  • fresh carrots, sliced in rounds
  • sweet onions, diced
  • 1 1/2 lb Spring greens; (your choice combination of red chard, green chard, mustard greens, spinach, dandelion greens, or sorrel) trimmed and washed and coarsely chopped
  • 3 tb Lemon juice
  • Salt and pepper to taste
Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic, sprinkle with thyme herb and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Saute onions and carrots rounds until almost tender then add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with S & P. Toss and serve.

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