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. Chef Holiday Recipes Made EasyPlus: Ultimate Holiday Guide

Reed Hearon
November 2000

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© Beatriz Da Costa

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta in a large saucepan of boiling salted water until al dente.

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  • 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.

  • 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.