2 TBSP [real] butter
4 cloves of garlic, chopped into chunks
1 jalapeño pepper, diced, with seeds (optional)
1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves)
Fresh basil (large handful), chopped
6 oz pasta of choice, cooked al dente
Generous drizzle of extra virgin olive oil
Salt & pepper to taste
- While bringing pasta water to a boil, prep the vegetables (chop garlic, jalapeño, greens, and basil).
- While pasta is cooking, melt butter in a large sauté pan over medium-low heat, and sauté chopped garlic for about 2 minutes – until just starting to change color.
- Remove garlic from pan with slotted spoon and set aside (leaving as much of the garlicky butter in the pan as possible).
- Add chopped jalapeño (if using) to the same pan, and sauté about 2 minutes, until softened.
- Add chopped kale (or greens of choice), and sauté 5-10 minutes longer, until just wilted (add more butter if necessary).
- Turn off the heat and stir in the basil, along with the garlic that was set aside and a little salt & pepper.
- Drain pasta and toss with the greens.
- Add a generous drizzle of high-quality olive oil and adjust salt & pepper if necessary
Serves 1.
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SIDE NOTES:
~ This is my go-to ,weeknight dinner at least once per week during the summer. I love grabbing the fresh greens, basil, and jalapeño from my garden.
This. Is. Heaven. <3
