go-to meals: straight-forward, no-fail and practically no-think dinners for *those* nights. and if it’s one of those nights, dinner had better be good.
This is me at my most efficient. Aside from washing the leaves and tearing them from their stalks, there’s no real prep involved here and I don’t bother to start cooking anything until the water for the pasta is close to boiling. I use one pan to do the greens and then the sauce–the greens first because I don’t mind them at room temperature, but you can use two pans and cook the sauce simultaneously if you want everything to be served hot.
This story and the recipe that goes with it can be found in “GO-TO MEALS”, ISSUE 011 of Le Sauce Magazine! Get it here: http://www.lesauce.com/app