A Sunday supper of sauteed greens. Nothing fancy or time-consuming; this is Sunday evening, afterall, the last hurrah of me-time and down-time before the Monday-to-Friday, nine-to-five begins all over again. But something a little fancier than Sunday lunch, which was a bowl of muesli and a biscuit, because I was gardening, the sun was out, and I just wanted fast fuel.
Here is the simplest of suppers, with a shortcut or two to make it even quicker. First I put some casserecce on to boil, the quantity I have worked out is just enough (65 grams, if you are so interested).
Next, I heated some garlic-infused oil - I was too lazy to chop even garlic, yes. Into that, one whole chilli and some ginger slices - straight from the freezer - to further infuse the oil with flavour and punch. Once the chilli had softened, I added a handful of PSB; it is nearing the end of its season, and the stalks are getting thinner and the heads more like blossoms than tight florets. I also use the going-to-seed tops of my kale, tender and leafy and a little like a soft broccoli floret. Flowers and all.
In they go, along with a few sprigs of parsley, stalks and all. A sizzle around til the PSB and kale darkens and the parsley goes crispy, and then tumbled thru the cooked pasta. A good squeeze of lemon juice, some chunky S&P and crumbled feta, just enough to add another texture and more bite. And done!