Farfalle with artichokes, mustard greens and slow-cooked onions

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Farfalle with artichokes, mustard greens and slow-cooked onions

2 tablespoons olive oil

4 cups thinly sliced onion

1/4 teaspoon salt

1/2 pound mustard greens, chopped

1 - 13 3/4 oz. can artichoke hearts, rinsed, drained, and quartered

1 cup vegetable bouillon

3/4 pound farfalle

freshly ground pepper

lightly toasted chopped walnuts

 

 

 

 

Heat oil in a very large, deep skillet over medium heat. Add onion and

sauté 1 minute. Add salt and sauté 5 minutes longer. Turn heat to low

and continue cooking the onion for 20 more minutes. Meanwhile, put up

a large pot of water to boil for the pasta. Stir mustard greens,

artichoke hearts, and bouillon into onions, and bring to a boil. Turn

heat very low, cover, and simmer gently 5-8 minutes, stirring

occasionally from the bottom. Cook pasta until just tender. Drain well

and transfer to the pan containing the onion mixture. Stir well over

low heat for 5 minutes. Serve topped with freshly ground pepper and

chopped walnuts, if desired.

 

Yield: 4-5 servings

 

Source: Mollie Katzen’s Vegetable Heaven

Formatted by Chupa Babi in MC: 10.25.06

 

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