Serves 4.
From Alice Waters, “Winter Pasta,” Chez Panisse Pasta, Pizza, and Calzone, New York: Random House, 1984
- 2 leeks (or 1 medium onion)
- 3 cloves garlic
- 2 bunches winter greens (kale, beet, chard, etc.)
- 4 sausages (sweet Italian, for example)
- 6–7 tablespoons olive oil
- Linguine for 4
- Salt and pepper
- Pitted black olives
- Crushed red pepper (optional)
- Parmesan
Wash and thinly slice the leeks (white parts only). Peel and chop the garlic. Remove any large stems from the greens, cut the leaves crosswise into a chiffonade, and wash and dry them. Slice the sausages.
Stew the leeks, garlic, and sausage in about 5 tablespoons olive oil for 10 minutes or so. Add the greens and continue cooking for 5 minutes more, until they are soft and wilted. The addition of a little water or stock will help to steam them. Moisten the mixture with another tablespoon or two of olive oil. Cook the pasta and add it to the pan. Toss all together and taste for seasoning. Serve garnished with a generous sprinkling of pitted black olives and a little crushed red pepper if you like it spicy. Serve freshly grated Parmesan cheese at the table.