Once or twice, not so long ago we had an empty refrigerator and an empty wallet and I made this dish with carrot top greens.  It satisfied.  Carrot tops! And you know, times are tough.  This recipe is very forgiving.  Try them here if you need to.    Otherwise choose a thick-leafed green like kale, kohlrabi leaves, chard, beet tops, or collards and be thankful.

This very simple pasta relies on contrasting textures and a couple of bold flavors to give you a lot for your effort and dollar.  It’s has lightly creamy pasta, with a garlicky breadcrumb topping.  If you’ve ever been wary of leafy greens, this is the place to start.  The texture is outstanding -crisp on the edges, tender in the middle.

You might not have a jar of preserved lemons sitting around, but this recipe itself is reason enough to prepare one.  And if you do so,  I’ll give you a few more reasons in a month or so when they are cured and ready to use.   Until then, substitute the juice of 1 fresh lemon. Chopped fresh whole lemons won’t work.

pasta with preserved lemons, fried greens and breadcrumbs

serves 3-4

1 large bunch of greens or equivalent mixed greens, such as kale, chard, kohlrabi leaves, collards, beetroot tops
1/2 cup of olive oil, or more as needed
4 cloves of garlic, minced
1/4-1/2 tsp red pepper flakes
3/4 cup fresh bread crumbs
8 oz. cream cheese or mascarpone
1/4 preserved lemon, chopped
1 lb. pasta

Julienne the greens a little fatter than normal.  Heat the oil in a frying pan over fairly high heat.  Add the greens in batches and cook until tender and crispy.  Remove from the pan.  Add or pour out the olive oil if necessary to result in about 2 tablespoons of oil in the pan.  Turn down the heat to medium-low and cook the garlic and red pepper flakes until the garlic starts to soften.  Add the breadcrumbs and cook stirring until the oil is absorbed and the breadcrumbs turn golden brown.  Set aside.

Cook the pasta in a large pot of boiling water that has been generously salted.  While the pasta is cooking, whisk the cream cheese until smooth and softened (if you have a stand mixer, use that).  When the pasta is almost done cooking, add a little pasta water to the cream cheese and continue whisking and adding pasta water until thinned to a sauce consistency.  Stir in the preserved lemon.

When the pasta has cooked, drain and return to the pan.  Toss thoroughly with the cream cheese mixture until evenly coated.  Top with the bread crumbs and greens and toss gently.  Serve immediately.