My friend in the United Kingdom and I regularly exchange tried-and-true vegetarian recipes. This week, she sent me an orzo and cauliflower bake she plans to make for her family. I sent her this pasta and super greens recipe inspired by the purchase of a giant bag of power greens.
Turns out, skipping the meat course is no sacrifice at all—certainly not in terms of flavor or the budget. I will warn that vegetarian mains might require a bit more kitchen time, than say, tossing a steak on the grill. In the end, however, swapping in a few meatless meals a week is better for the planet and the consumer.
Just about any tender green works in the following recipe. I use half of a 1 1/2-pound bag of “power greens” that includes baby chard, baby spinach, and baby kale. Tuscan kale, also known as cavolo nero; Swiss chard; and spinach (or a combination of them) also taste good here. Of course, you can use collard or mustard greens, but increase the cooking time in step five to render them pleasingly tender before stirring in the herbs and pasta.
When cooking with greens, rinse them well and pat dry. Then, roughly chop before giving them a good spin in the salad spinner to throw off most of the liquid that clings. You’ll need a large skillet or Dutch oven to hold the greens as they cook down into a smallish mound.
Orecchiette, that ear-shaped pasta so popular in Puglia, Italy, delivers an attractive appearance along with their pleasingly toothsome texture. Other shapes work well, too, such as fusilli, farfalle, wagon wheels, or small penne or shells.
Vegan eaters can simply skip the feta and yogurt or swap in dairy-free crumbled cheese and plain, unsweetened coconut milk yogurt. Don’t be shy with the fresh cilantro and dill—the finished dish tastes fresh and bright, even in January.
Orecchiette With Super Greens, Yogurt, and Feta
Makes 4 to 6 servings
