Just a quick note tonight and a recipe.
We took a walk today through Finch Arboretum, one of Spokane's many lovely parks. I'm ashamed to say it was my first time there, even though I've lived here for 7 years now. (We were supposed to attend a wedding there a few years ago, but we couldn't make it. Neither could the pastor who was supposed to officiate the wedding. He was a no show! Can you believe that? I'd never heard of that happening before.)
It was gorgeous, and it made us vow to visit all the Spokane parks we've never been to by the end of summer. After we got home and looked up how many parks Spokane actually has (more than 100!), we revised the goal: visit as many as possible. Simple enough.
I thought Bo might be upset when she realized today's park didn't have a playground, but the infestation of marmots there provided plenty of entertainment. It is pretty comical to see them popping up from holes in the ground and then disappearing again. J and I did our best to channel a little Caddyshack ("doodie! doodie!").
The only other thing to share from our very quiet day here is this fantastic recipe I found by googling "mustard greens recipes." Given the overabundance of the leafy stuff in our garden right now, we'll probably be revisiting this one again soon. I made some adjustments--omitted the red pepper flakes, added parmesan cheese and replaced penne with orzo--but the anchovies are a must. Here's the original version:
Pasta with Dark Greens
2 pounds broccoli raab, turnip, mustard or dandelion greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
4 anchovy filets in oil, drained and finely chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt
In a large pot, bring 2 to 3 quarts of water to a boil.
While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.
When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.
Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.
In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they "melt" into the oil. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.
Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread.
Makes 4 to 6 servings.
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