{"id":8243,"date":"2016-05-18T22:41:49","date_gmt":"2016-05-18T22:41:49","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8243"},"modified":"2016-05-18T22:41:49","modified_gmt":"2016-05-18T22:41:49","slug":"whole-wheat-spaghetti-with-collard-greens-chiles-lemon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8243","title":{"rendered":"whole wheat spaghetti with collard greens, chiles, lemon"},"content":{"rendered":"

\"spaghetti_collards\"<\/p>\n

Because we’re leaving the country this Monday for\u00a0Germany (Munich and Berlin)\u00a0and will be away for three weeks, I’m\u00a0beginning to, figuratively, extinguish the kitchen fire. It\u00a0means I have to remember that\u00a0there will be only a finite number of meals before then, and I’ve started\u00a0to plan accordingly.<\/p>\n

Tonight it was pasta in an\u00a0unlikely marriage with collards.<\/p>\n

I incorporated these\u00a0delicious greens, which I had been keeping in the crisper for a few days, in a dish which used\u00a0most of a lemon (both rind and juice) that\u00a0had also been awaiting its turn to shine, along with\u00a0the last of a jar of pine nuts that I had stored in the refrigerator when the market price was relatively modest. The medium was a package of a very good whole wheat pasta for which I had hoped to find a good excuse to include in a meal; this turned out to be the occasion.<\/p>\n

The very simple recipe<\/a> is from Martha Stewart.<\/p>\n