Fettuccine with Caramelized Onions & Brassica Greens
Martha Stewart has some great recipes . . . even for Brassica greens! We love this tasty pasta dish, in which we interchangeably use Brassica, mustard greens, arugula, and Swiss chard. Feel free to mix in a little cooked bacon or proscuitto for an extra special treat.
Serves 4
Ingredients:
1 tablespoon olive oil
1 to 2 tablespoons unsalted butter
4 medium onions, peeled and cut into 1/4-inch-thick rings
1 teaspoon sugar
4 cups chicken broth or water
Salt and freshly ground pepper
1 pound fettuccine
1 hefty handful of Brassica greens, mustard greens, arugula, or Swiss chard, washed, with tough ribs removed and leaves torn into pieces
Grated parmesan, asiago, or gruyere cheese for serving
Instructions:
Heat oil and 1 tablespoon butter in a large, heavy skillet over medium heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10-15 minutes.
Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.
While broth is boiling, cook pasta separately in boiling salted water until a little underdone. Then, drain the pasta.
Add the pasta to the boiling broth, and simmer for 2 to 3 minutes. Add greens and cook, covered, until wilted- approximately 1 minute. Stir in additional tablespoon of butter, if desired.
Divide pasta among 4 shallow bowls, garnish with reserved onions and grated cheese, and serve.
Adapted from MarthaStewart.com
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