Wednesday’s Pasta Frisee
Serves 4
Sometimes, greens like to step out of the side dish role and be part of a main dish event. Frisee, I have been informed by my CSA farmer, has a French pronunciation: “frizay.” Meanwhile, the Wild Oats produce manager informs me that it is part of the endive lettuce group, which falls on the more bitter end of the lettuce spectrum. However, blanching frisee (or dunking it into a pot of boiling water) removes enough zing so it doesn’t overpower but still adds interest. Thinly sliced kale, chard or escarole can also be used (although the kale needs to be blanched a couple minutes longer to become tender.)
Fill a large pasta pot about 2/3 full with hot water. Add 2-3 tsp. salt, cover and bring to a boil. While waiting for water to boil, prepare sauce:
- 1 Tbsp. olive oil
- 1 large sweet onion (or red onion), diced to ½”
- 2 med. fennel bulbs, diced to about ¼ to ½” (or 1 bunch green onions, sliced 1/2″ thick)
- 6-8 cloves fresh garlic, minced
- ¼ cup pine nuts or slivered almonds
- 1 sm. to med. red pepper, diced to ½”
- 1/3 cup sultanas (golden raisins) or regular raisins
- Sea salt and freshly ground pepper, to taste
In a large sauté pan, warm oil over medium heat until fairly hot. Add onions and sauté about 2-3 minutes. Then stir in fennel or green onions, garlic, pine nuts or almonds, red pepper and raisins, one at a time, in the order given, cooking about 1-2 minutes after each addition. Remove from heat and reserve.
- 1 large bunch frisee, chopped roughly into 2” squares (about 6-8 cups)
Place in strainer of pasta pot, or a colander that can fit down into pasta pot. As soon as water boils, immerse strainer or colander into water and stir frisee down to cover with boiling water. Cook just 1-2 minutes, so frisee wilts slightly but doesn’t lose it’s color. Remove immediately and rinse with cold water.
Return water to boiling and add:
- 12 oz. fusilli (pasta spirals; preferably whole grain brown rice)
Cook and drain as directed on package. Just before pasta is done, stir frisee into finished sauce along with
- 1/2 cup chicken broth
Heat through, about 5 minutes, but avoid overcooking or greens will wilt and become mushy. Serve immediately in pasta bowls over cooked pasta. If desired, top with any of:
- Freshly grated Parmesan cheese
- Goat chevre or feta
- Splash of cream
- Drizzle of high quality olive oil
- Chopped fresh basil
- Sprinkle of chili flakes