Tomato and Greens Soup

I finally pulled the last of the tomatoes and fresh basil from my garden tonight.  One of the reasons I love California is because I can say things like that in late October.  With the last of my sungolds and basil, I made this soup.  All I seem to eat these days is greens, soup and pasta.  This soup is all three in one.  Perfect! 

Tomato and Greens Soup (serves two)

2 tbsp. olive oil, plus extra for drizzling
2 cloves garlic, minced
1 heaping cup of baby tomatoes
2 spring onions, diced (whites and green kept separate)
2 cups water
1 tsp. chicken base (I recommend Penzey's)
2/3 cup small pasta (I used orecchiette)
1 cup frozen spinach, slightly defrosted
Handful of fresh basil
2 tbsp. ground parmesan cheese
Salt and pepper

Heat the olive oil in a heavy-bottomed soup pot over medium heat.  Add the baby tomatoes whole, along with the minced garlic, spring onion whites, 1/2 tsp. salt and freshly ground black pepper.  Cover the pot and let the tomatoes burst, which should take about 3-5 minutes.  Once a nice sauce has formed in the bottom of the skillet, add the water and chicken base.  Bring to a simmer, then add the pasta.  Cover the pot and let the pasta cook until done.  Stir in the spinach, torn basil leaves, spring onion greens, and salt and pepper to taste.  Ladle into bowls and top with parmesan cheese and a drizzle of olive oil.

Bitter Greens + Olives = Loveliness

In the summer issue of Fine Cooking (the best food magazine out there), I found a recipe for a bulgur salad with swiss chard and green olives.  I now make it for lunch weekly with whatever dark greens I have on hand.  I am infatuated with the combination of dark greens and salty olives. I created this pasta dish to replace my usual 'aglio e olio' (garlic and oil) pasta dinner.

Pasta with Spicy Collards ( serves one )
3/4 cup frozen collard greens (slightly thawed if possible)
2 TBSP olive oil
4 fat garlic cloves, sliced
1/4 tsp. red pepper flakes (or more)
2 spring onions sliced (green and white parts kept separate)
3 TBSP. ground parmesan cheese
1 cup favorite chunky pasta (I used rigatoni)
3 green olives, finely diced
2 TBSP fresh flat-leaf parsley, chopped
salt and freshly ground black pepper
2-3 TBSP ricotta (optional)

Bring a pot of salted water to a boil for the pasta.  Once the pasta goes into the boiling water, start the sauce.  In a heavy-bottomed skillet, saute the garlic, red pepper flakes, and white parts of the spring onions in the olive oil for 3-4 minutes, being careful not to burn or brown the garlic too much.  Add the collard greens and 1/4 tsp. salt when the pasta is nearing al dente.  Before draining the pasta, reserve 1/4 cup of the pasta water.  Add the cooked pasta to the skillet with the collards and stir in half of the pasta water.  Sprinkle in the parmesan cheese, green olives, spring onion green tops, and parsley.  Add additional pasta water as needed.  Grind plenty of black pepper on top, and then taste to see if salt is needed.  If desired, stir in a few tablespoons of ricotta cheese.