Greens are in abundance at the farm now so a nice way to use them is in a quick summer pasta. Lemon, greens, roasted chicken add up to a delicious meal. Since we are all typically pressed for time, use a rotisserie chicken and don't bother removing the stems from the greens. This is a rustic dish so no need to fret about preparation.
1 bunch spinach, washed
a big handful of baby bok choy, washed
Olive oil
Lemon juice
Sea Salt
Freshly ground black pepper
1 jar marinated artichokes, if desired
1/2 rotisserie chicken, skinned boned, and cut into rough pieces
1 pound whole wheat pasta, penne or other shape
Place the greens in a pot with the water clinging to them and cover the pot. Steam until just wilted, tossing frequently. Place in a large shallow pasta bowl and drizzle with olive oil. Toss to coat, add a squeeze of lemon juice, and season with sea salt and pepper. Drain and add the artichokes, if desired. Add the chicken and toss all together. Set aside.
Cook the pasta and drain. Add to the bowl, drizzle with olive oil, and toss with the greens and chicken. Taste for seasoning and add more sea salt, pepper, olive oil, and lemon juice, if desired.
Recipe and photograph Copyright Deirdre Davis 2016
Use requires permission.