Creamy greens pasta sauce
(adapted from here)
Ingredients: Greens (e.g., sorrel, collards, tatsoi, spinach, bok choy, kale, arugula), heavy cream, onions or leeks or garlic (or a combo), butter, s+p pasta
Preparing: Saute chopped garlic, onions and/or leeks in a few tablespoons of butter. Meanwhile, roughly chop greens of your choice. Add greens to pan and cook until slightly wilted (less cooking time for spinach, sorrel, arugula; more cooking time for tatsoi, bok choy, collards, kale). Add 1/2 cup to cup of cream and any herbs you want (e.g., tarragon, oregano). Let cream thicken for a minute or two. Salt and pepper to taste. Serve over pasta.
Eating: We like a squeeze of lemon juice on the pasta and some shaved Parmesan. Our favorite version of this is with sorrel, which has a lemony taste.
Dish history: We tried the original recipe (see here) because we had an abundance of spring sorrel and eggs. And then we used it for a supper served over homemade pig kidney tortellini. The strong lemony-creamy sauce paired well with the powerful kidneys.