Food Recipes Dinner Pasta and Noodle Dishes Garlicky Spaghetti with Mixed Greens 5.0 (2) 2 Reviews Food & Wine's Kay Chun makes her silky, garlicky pasta with an abundance of greens so that each bite is equal parts of both. By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Total Time: 1 hr Yield: 6 Ingredients 3/4 cup extra-virgin olive oil 1 cup panko 2 tablespoons finely chopped parsley Kosher salt Pepper 1 pound spaghetti 2/3 cup thinly sliced garlic (about 18 cloves) 2 pounds mustard greens and kale, stemmed and leaves coarsely torn (24 cups) 2 tablespoons fresh lemon juice Directions In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool. Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water. In a large pot, combine the remaining 1/2 cup of oil with the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and light golden, 7 to 8 minutes. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes. Divide the pasta among bowls and top with the panko. © Marcus Nilsson Make Ahead The toasted panko (without the parsley) can be stored in an airtight container at room temperature overnight. Stir in the parsley before serving. Originally appeared: January 2017 Rate It Print