Recipe: Garlic-and-Greens Spaghetti

Garlic and Greens Spaghetti, Courtesy:
Garlic and Greens Spaghetti, Courtesy:

Transform your spaghetti into this grown up mixture of healthy winter greens, onions and red pepper flakes. Who says spaghetti has to be served with tomato sauce? You might even want to use whole wheat spaghetti to feel really good about it!


16 cloves garlic, thinly sliced

1/3 cup extra-virgin olive oil
2 medium onions, halved and sliced
1/8 tsp. red pepper flakes, or more to taste
Kosher salt
12 cups torn winter greens (kale, chard, escarole, mustard greens) (about 2 1/2 pounds)
12 ounces spaghetti
1/4 cup grated pecorino romano cheese


  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.)
  3. Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate.
  4. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired.
  5. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
  6. When the  onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes.
  7. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
  8. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes.Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl.
  9. Add the cheese and toss.
  10. Add the greens and some of the reserved past water and toss, adding more water as necessary to keep the pasta from clumping.
  11. Top with the garlic chips.

Food Mingle Blog Alternatives and Substitutions:

  • Wow that was a lot of garlic! I love garlic, but for those of you who aren’t fans of it, you may want to decrease the amount of garlic and up the onions and red pepper flakes.
  • Next time, I might add some white beans or mushrooms for added texture.

Yield: 4 servings

Source:, Photograph by Antonis Achilleos



4 thoughts on “Recipe: Garlic-and-Greens Spaghetti

  1. Joanna February 11, 2016 / 6:06 pm

    This sounds really yummy!!


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