ravenously

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Chicken of the Woods with Black Garlic

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Chicken of the Woods, Sulphureus cincinnatus: delicious torn into pieces, sauteed in plenty of butter with 1/2 diced yellow onion and about 5 leaves of sage (chopped), seasoned with salt and pepper, and with 1 head of black garlic (each peeled clove thickly sliced into 2-3 pieces) stirred in right at the end.

Served with the chickpea spinach pasta dish from the Greens Cookbook:

  • Saute 1 chopped onion, 1 minced clove garlic, 1 finely diced carrot in olive oil
  • Stir in 1 can chickpeas (rinsed), 1 bunch spinach (washed and chopped), 2 Tbsp tomato paste, 1 cup water, and simmer
  • Season with red pepper, 2 Tbsp fresh parsley, lemon juice, salt, pepper
  • Serve with short pasta (cookbook suggests shells, which sounds delicious, but we only had penne) and Parmesan cheese
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Written by orata

June 21, 2010 at 12:06 pm

Posted in recipes

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