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Penne with Braised Greens, Turkey and Rosemary
© Beatriz Da Costa

Penne with Braised Greens, Turkey and Rosemary


This simple pasta from Reed Hearon of Rose Pistola in San Francisco is a quick and delicious recipe for using leftover cooked greens of any kind.

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  1. 1 pound penne rigate
  2. 1/4 cup extra-virgin olive oil
  3. 2 garlic cloves, thinly sliced
  4. 1 1/2 teaspoons rosemary leaves
  5. 1 cup diced dark meat turkey
  6. 2 cups drained braised greens
  7. Salt and freshly ground pepper
  8. Shavings of Pecorino-Romano cheese, for serving
  1. Cook the pasta in a large saucepan of boiling salted water until al dente.
  2. Meanwhile, in a large skillet, combine the olive oil with the garlic and rosemary and cook over moderate heat until the garlic is lightly browned, about 2 minutes. Stir in the turkey, then add the greens and bring to a simmer. Season the turkey mixture with salt and pepper.
  3. Drain the pasta and transfer it to a warmed bowl. Add the greens and turkey and toss well. Serve hot, with the shaved cheese on the side.

Suggested Pairing

The braised greens in this pasta point to a crisp, herby Sauvignon Blanc to balance their bite.