To be honest this weeks recipe was not inspired by the food share but by a friend whoʼs moving. She gave me a little food bag from her pantry and there was a box of black truffle pasta. Ever had it? Me either. Spaghetti can go so many directions, so when you have a bunch of produce and your not sure what to do with it, you might consider a pasta. Hereʼs mine without quantities. A recipe tells you what, how much, and how to. Iʼm going to leave the quantities up to your pasta quantities.
Dark Sesame oil
2-3 drops of liquid smoke
Red pepper flakes
The combination of Dark Sesame oil, liquid smoke and Tamari (the salt) makes for a sort of bacon smell and taste. If you want to use bacon you would not need any of those ingredients, but you wouldneed sea salt. Remove the stalks from the collard greens and set them aside. Stack the greens and roll them into a cigar shape. Thinly slice the greens into ¼ ribbons.
Then slice the chard stalks. Bring a medium pot of salted water to a rolling boil. Add pasta and cook until al-dente (or however you like your noodles), about 10-12 minutes.
In the mean time, heat a pan over medium-high heat. Add the oiland a few drops of liquid smoke to create a bacon flavor, quickly add the onion so the oil cools and then the collard stalks, a pinch of red pepper flakes and garlic, saute for 5 minutes.
Then add the greens and black olives. When the greens are tender add some fresh tomatoes, a layer of tamari and a little fresh lemon juice to the Rainbow Chard pasta to freshen and liven the flavors. When noodles are done cooking, drain. Serve plain or with a generous grating of hard salty cheese (parmesan, gruyere or manchego).